Rice with Duqqah
The beauty of duqqah is that there are no set ingredients you have to have to make it. You can prepare it differently every time with whichever spices, seeds, nuts and dried herbs you happen to have.
As I mentioned in a previous dukkah recipe, it is a humble Egyptian dish traditionally served as a dip with bread. More contemporary uses of duqqah include using it as a marinade or crust for meats, or seasoning for vegetables. I especially like it in pasta or rice because it instantly transforms it from flavorless to fabulous.
Fun Fact: Duqqa (which I carelessly spell dukka sometimes) is pronounced du’a by the Egyptians who say the Arabic letter qaf like an A.
Rice with Dukkah Recipe
1 cup long grain rice
1/2 cup almonds
2 tablespoons sesame seeds
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon cardamom
Sea salt, to taste
1/4 cup olive oil
Juice of half a lemon
2 medium carrots, finely grated (optional)
2 tablespoons chopped parsley
Cook the rice according to package instructions.
Toast the almonds, sesame seeds, oregano, thyme, cumin, pepper and cardamom in a skillet over medium heat for a few minutes until fragrant. Transfer to a coffee grinder, add the sea salt and grind to a powder. Transfer the ground mixture to a large bowl and whisk the olive oil and lemon juice into it.
Add the carrots, if using, parsley and cooked rice. Toss well to flavor the rice with duqqa.
Serve the rice warm alongside grilled beef or chicken.