Best 3 Syrian Rice Recipes
Embark on a culinary journey to the heart of the Middle East with Syrian rice, a delectable dish that captures the essence of Syrian cuisine. This aromatic and flavorful rice dish is a symphony of textures and spices, featuring fluffy rice, tender meat, and an array of vibrant vegetables. Syrian rice is a versatile dish that can be easily customized to suit your preferences, making it a popular choice for both everyday meals and special occasions.
In this article, we present a collection of Syrian rice recipes that showcase the diverse culinary traditions of Syria. From the classic Syrian rice with chicken and vegetables to the more elaborate Syrian rice with lamb and nuts, these recipes offer a tantalizing glimpse into the rich culinary heritage of Syria. Whether you are a seasoned home cook or just starting your culinary adventure, these recipes will guide you through the process of creating this beloved dish, ensuring a delicious and authentic Syrian rice experience.
SYRIAN RICE WITH MEAT
A Syrian rice dish with spiced meat and pine nuts.
Provided by SGEORGE952
Categories Main Dish Recipes Bowls
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 1/4 cup butter in a large saucepan over medium-high heat. Add ground beef and mix in salt, allspice, cinnamon, and black pepper. Cook until beef is browned, 7 to 10 minutes.
- Add chicken broth and rice to the saucepan. Cover and bring to a boil. Reduce heat to low and cook until liquid is absorbed, about 20 minutes.
- Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add pine nuts and cook until lightly browned, 3 to 5 minutes.
- Mix pine nuts into rice and meat mixture before serving.
Nutrition Facts : Calories 673.8 calories, Carbohydrate 52.2 g, Cholesterol 126.9 mg, Fat 35.9 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 15.3 g, Sodium 1820.5 mg, Sugar 1.4 g
SYRIAN RICE
A Syrian friend gave me this. They got it off the internet because they missed their mom's rice. I wish I knew who to credit.My DH who lived in Lebanon when he was young even says this is like the rice his mom makes, maybe even a little better!
Provided by Kristianne
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash the rice in strainer.
- Soak rice for 15 minutes in hot water.
- Put butter in pan, melt, and then brown Spaghetti pieces or Orzo using a medium heat.
- Be careful not to burn the butter.
- Now drain your rice that is soaking and add it to the butter/ Spaghetti (or Orzo) in your pan.
- Saute the rice for approximately 5 minutes with medium heat stirring frequently to avoid burning the rice.
- You want a nice light brown color.
- After rice is browned, add 4 Cups Hot Water and Salt.
- Cover and bring to a boil.
- You want it to boil briskly for about 5 minutes.
- Turn heat to LOW and cook until all the water is absorbed.
- This should take about 15 minutes with Very Low heat.
- You might want to stir once or twice to make sure it is not burning.
- Uncover when you are ready to serve and make sure to stir it again at this point.
SYRIAN-STYLE SHAKRIYA WITH RICE
Pronounced "shack-ree-ay", this is a yogurt-based dish that can be made with beef, lamb, or chicken. If you decide to make with beef as I usually do, the meat must be boiled separately in beef stock for a minimum of 3 hours to make it melt-in-your-mouth tender for the best results. This dish is best paired with arabic-style rice and if preferred, a salad. I have tried this recipe with American and Greek style yogurts but they do give the best results. The American yogurt is not sour enough and forms little balls that separate out of the liquid and the Greek yogurt is often too thick and is not the right consistency. Arabic yogurt can be found in most Arabic or Halal grocery stores. Also, if making the rice, I usually use Ghee but if you cannot find it, butter is a good substitute. Margarine is not as it contains too much water and evaporates without doing its job, browning the vermicelli. Also, some find it easy to pre-blend the corn starch into the milk before adding it to the yogurt. Doing this will not harm the recipe. I have always used a non-stick pan. If you do not have one, be sure it does not stick to the bottom or burn by stirring quickly and consistantly and use a lower temperature. Be sure to soak the rice for at least 2 hours and wash it until its water is no longer cloudy before cooking.
Provided by Mustafas Cook
Categories One Dish Meal
Time 4h
Yield 13 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil meat in a stock pot until fork tender in broth or whatever seasings you usually use. Boiling time will vary depending on type of meat used and cut of meat chosen. Obviously, chicken will not take as long as beef or lamb. This step may take up to 3 hours.
- Get an 8 QT non-stick pot ready. In a blender, blend one container of yogurt, one tablespoon of corn starch, 1/2 cup of milk and one egg until well blended. Pour into waiting pot.
- Repeat with second container of yogurt.
- Place 8 QT pot on medium heat and stir continually until thickened. DO NOT LET IT BOIL! During this time, add the buillon cube, but crush it first to make sure it dissolves faster. You will know it is done when it is really starting to stick to the sides of the pan and coats a spoon. This step should be about 15 minutes.
- Salt the yogurt sauce to taste, but be careful not to cover its natural sourness. That is the heart of the dish. If you feel it may be a tad too thick, add some water, 1/4 cup at a time. This also helps if you have added too much salt. Add the meat to the yogurt sauce at this time.
- In a large pot with a tight-fitting lid, heat it just enough to melt the butter. Add the vermicelli and stir. Turn up heat so the vermicelli begins to "fry" and turn a golden-brown color. Remove from heat if it burns or gets too dark brown. This step should be about 5 minutes.
- Drain the white rice thoroughly and add it to the browned vermicelli, mixing them together well. Follow the cooking directions on the bag of rice from this point out. Salt to taste. This step should be about 30 minutes.
- To serve, place a generous helping of rice to one side of a shallow bowl and fill the other half of the bowl with the yogurt sauce and meat.
Nutrition Facts : Calories 1021.8, Fat 24.1, SaturatedFat 14.3, Cholesterol 132.8, Sodium 374.2, Carbohydrate 168.1, Fiber 3.4, Sugar 15.4, Protein 29.2
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use the best quality rice, vegetables, and spices that you can find.
- Rinse the rice thoroughly before cooking: This will remove the starch from the rice, which will help it to cook evenly and prevent it from becoming sticky.
- Soak the rice for at least 30 minutes before cooking: This will help the rice to absorb more water and cook more evenly.
- Use the right amount of water: The amount of water you use will depend on the type of rice you are cooking. Follow the instructions on the package of rice for the correct amount of water.
- Bring the water to a boil before adding the rice: This will help to prevent the rice from sticking to the bottom of the pot.
- Reduce the heat to low and simmer the rice for 18-20 minutes: Do not stir the rice while it is cooking, as this will make it sticky.
- Let the rice rest for 5 minutes before serving: This will allow the rice to absorb any remaining water and fluff up.
Conclusion:
Syrian rice is a delicious and versatile dish that can be served with a variety of main courses. It is also a good source of carbohydrates, protein, and fiber. With its unique blend of spices and flavors, Syrian rice is sure to be a hit with your family and friends. So next time you are looking for a new side dish, give Syrian rice a try.
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