Iftar with Roz ma mucasarat (Arabian Rice with Nuts and Saffron)

Before I start off about this delicious, fragrant rice dish, I have a serious bit of news for all my readers. Due to copyright and legal issues, I am forced to change the name of my blog. It has been an emotional past one week ever since it was bought to my notice that my blog name resembles a company which has trademarked the term ‘skinny chef’. And so, I am left with no choice but go for a complete name change.

After a lot of brainstorming, I have shortlisted a couple of names and will soon be deciding on one. But this is going to be really difficult; it is almost as if I am having an identity crisis wondering if it is going to affect all the hard work I have put in the last one year. But then I think – my readers are here for the food, the recipes; not because of my blog’s name. And this thought gives me a lot of confidence to go ahead with this task. Please do let me know all of your thoughts on this; every opinion would count and mean a lot to me.

So, don’t be surprised to see a new blog name popping on your screen soon; it’s still me!

Ok, let’s talk of happy things now like today’s dish – Arabian rice with nuts and saffron.

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A rich, decadent rice dish but an extremely simple one to make which makes it a beautiful way to break your Ramadan fast (if you are following it) and embrace Iftar. Roz ma mucasarat is a traditional Arabian rice dish which dates back several centuries as nuts were used in cooking long before agriculture cultivation took off. This is a rice dish that is usually prepared during celebrations, special days and weddings but I could eat it just about every day.

You can use just one type of nut but the indulgence of this dish comes from using a medley of nuts like I did. A pinch of saffron ties in the flavours adding a hint of sweetness to lift off the nutty flavours. A truly beautiful rice preparation which goes well with just about anything – be it a well spiced curry, roasted meats or all by itself.

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Recipe courtesy – Traditional Arabic Cooking – Miriam Al Hashimi

And here, you can read a review of this cookbook.

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Ingredients:

1. Rice – 2 cups
2. Almonds – ¼ cup
3. Cashewnuts – ¼ cup
4. Walnuts – ¼ cup
5. Pine nuts – ¼ cup
6. Pistachios – ¼ cup
7. Saffron – a pinch dissolved in warm milk
8. Salt – to season
9. Ghee – 2 tbsp
10. Vegetable oil – 1 tbsp.

Method:

Since there are many who seem to struggle with cooking rice perfectly, here’s how I do it;
1. Wash the rice 3-4 times with plenty of water. Soak the rice for at least 30 minutes prior to cooking. For 2 cups rice, boil 6 cups of water, season with salt and add the rice. Cook on high heat till the rice is 3/4ths done. (Add more water if you need to as some types of grains absorb more water than others). Switch off flame and keep covered for 5 minutes. Drain into a colander and keep aside for non-sticky, fluffy rice.
2. While the rice is cooking, blanch the almonds and pistachios to remove the skin easily. (Blanching the pistachios in salted water helps to retain the green colour of the nut). Chop all the nuts roughly.
3. Once the rice has drained well, heat oil and ghee in a pan and add all the nuts in together. Saute on low to medium heat for 2-3 minutes taking care not to burn the nuts.
4. Add the saffron soaked in milk and cook for another minutes. Add the rice and mix well to combine. Since the rice is cooked with salt, you wouldn’t really need extra salt, but do taste and season more if required.
5. Serve hot with accompaniment of choice.

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11 thoughts on “Iftar with Roz ma mucasarat (Arabian Rice with Nuts and Saffron)

  1. […] served this roasted spicy golden trout on a bed of Arabian rice resplendent with saffron and nuts; add a minty yoghurt raita and you have a delicious […]

    Like

  2. I Spy Plum Pie November 10, 2014 at 8:29 am Reply

    Ooh they are all my favourite nuts so I have no doubt I would love this! Thanks for joining the linkup again!

    Like

    • vanyadhanya November 10, 2014 at 9:04 am Reply

      its such an easy dish and quite indulgent too. And the pleasure is all mine dear.

      Like

  3. missfoodfairy July 22, 2014 at 1:06 am Reply

    Sounds delicious – will be trying this for sure! I’ve pinned it for later. Good luck with your name change and we’ll still be here – we love the recipes and stories. Love the name you’re using now too

    Like

    • vanyadhanya July 22, 2014 at 2:45 am Reply

      thanks for those encouraging words; it really means a lot

      Like

  4. sarahjmir July 21, 2014 at 9:27 pm Reply

    I am sorry you’re having to change your blog name, that seems a little unfair. That said your loyal followers will still follow away for all the yumminess that you provide 🙂

    Like

  5. A Home Cook July 21, 2014 at 8:34 pm Reply

    Nasty skinny chef company. It’s so hard to come up with a blog title that hasn’t been taken, too.

    Your rice dish looks amazing. I love the way you cook your rice, too. We use a different method that works very well for long grain rice. Yours might be good for medium/short grain. Anything to avoid gluggy rice!

    Like

    • vanyadhanya July 21, 2014 at 11:58 pm Reply

      very true….I am in pain thinking of a new name.

      Yes, this cooking method works well for short and medium grain rice more than long grained ones which works equally well with absorption method too.

      Like

  6. Alice July 21, 2014 at 11:14 am Reply

    Sounds simply delicious!

    Like

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