Miveh dami

Miveh dami

Rice with fruit

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
400g basmati or other good-quality long-grain white rice
60g ghee or butter
1 small onion, finely chopped
250g lean lamb or veal stewing meat, diced
1/2 teaspoon ground cinnamon
300g sour cherries, pitted
60g walnuts, chopped
35g currants
40g dried apricots, chopped
2 teaspoons salt
freshly ground black pepper, to season

Method

  1. Remove any discoloured grains and stones from the rice. Place the rice in a sieve and wash well under running water until the water runs clear. Drain.
  2. Heat the ghee in a heavy-based saucepan and gently fry the onion and meat until lightly browned. Stir in the cinnamon, cherries, walnuts, currants and apricots. Add the salt and season with pepper.
  3. Add the drained rice and stir to combine. Pour in enough cold water to cover the rice by 2 cm.
  4. Cover the rim of the pan with a cloth or two paper towels and put the lid on tightly. Cook over very low heat for 50 minutes.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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