Iraqi Recipe for Rice Borani
July 6, 2009 · Print This Article
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This dish was prepared by some of the Iraqi participants at GYV this summer. It is a traditional dish in Iraq and is served with fried eggplant, potatoes, and tomatoes.
All the staff and participants were able to cross cultures by enjoying the dish together. Try it at home and let us know what you think!
Ingredients:
- 2 cups of veggie broth
- 3 cups of white rice
- 3 cups of vermicelli noodles, broken into matchstick sized pieces
- 1 cup of frozen peas, thawed
- 1 cup of carrots, cubed
- 1 cup of potatoes, peeled and cubed
- 2 tablespoons of baharat (Iraqi spice – substitute equal parts of cinnamon and cumin)
- Salt
- Oil
Directions:
In a large frying pan, fry broken vermicelli until golden brown. Add rice and stir until warm, then add broth. Cover and reduce heat. Cook 15 minutes until tender.
While rice is cooking, heat ¼ inch of oil in another frying pan. Carefully fry potatoe cubes until golden brown. Remove from pan with a slotted spoon and place on a clean paper towel to drain. Salt to taste.
In a large pot, sauté carrot cubes until just tender. Add thawed peas and potatoes, stirring until warm. Added cooked rice, noodles, and baharat. Stir. Salt to taste.
This was SOOO good. I had never tasted Iraqi food before. The cooks did an awesome job making a great meal that night!