Our Iraqi Timman Rice Recipes

OUR IRAQI "TIMMAN" -- RICE

Our Iraqi

pretty much the base food for every meal that we cook. the "hikaka" at the bottom is an absolute must.. its an arab delicacy lol. note, if you try it, that the water amount probably isnt accurate. i dont measure things with a measuring cup-- just cover the rice with about 1/2" of water. also for easier removal, this works best with a nonstick pot

Provided by chef2six

Categories White Rice

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 6

Ingredients

3 cups basmati rice
4 tablespoons vegetable oil
1 tablespoon salt
2 teaspoons turmeric
2 1/2 cups water
3 tablespoons dehydrated onion

Steps:

1. dump oil into pot, heat on medium high.
2. add dry rice, salt. saute about a minute or so. do not stir it after this point.
3. add the water, and turmeric. as i said, no exact amount. fill the pot and cover the rice about 1/2" with the water.
4. allow to come to a rapid boil, and then reduce the heat to medium/low (or about a 3).
5. cover the pot, and do not open for at least 30 minutes.
to serve, dump the pot upside down on a serving platter. the "hikaka" will be on the top of your rice. it's just crispy "over cooked" rice, but it's unbelieveably delicious :).

IRAQI RICE (TIMMAN)

Iraqi Rice (Timman) image

Produces a light fluffy, tasty grain. I always use chicken or beef stock depending what I am serving it with. May be made yellow by adding 1/2 tsp turmeric. Enjoy this with Recipe #365961 with or without stock, Recipe #363669, Recipe #11761 or other stews, kabobs, etc.

Provided by UmmBinat

Categories White Rice

Time 40m

Yield 3 cups, 3 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups white basmati rice
2 tablespoons olive oil (or butter for those who eat dairy)
3 cups chicken stock (or beef etc.)
salt
1/4 cup pine nuts
2 paper towels, each cut in two

Steps:

Wash rice well in a sieve and drain.
Heat olive oil or butter in a large based pot, add rice and stir over high heat for two minutes.
Add stock and bring to high simmer stirring once at first to separate the grains from the bottom of the pot.
Reduce heat to medium low and cover pot tightly for 15 minutes.
Open pot and fluff rice with a fork.
Place paper towels around rim and cover tightly again. (This makes for a fluffier grain).
Reduce heat to low and leave for 25 minutes then remove paper towels and you can leave longer on low. (I actually preheat my oven to 350F instead of leaving mine on low and then I leave the rice pot on the burner that heat escapes from the oven until we are ready to eat. *Of course this only works if your stove is on top of your oven. I find a good quality grain lasts hours this way and is warm and ready to eat when you are).
Meanwhile in a small dry pan toast pine nuts over medium high heat until golden. Watch carefully as they tend to burn quickly.
Sprinkle over rice and fluff with a fork to incorporate.
Enjoy with any meat stew, bamia (okra) dish or chicken.

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