08/17/2011

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

4 servings

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.

Posted in 30-minute recipes, Mediterranean Recipes, Side Dishes, Vegan, Vegetarian
8 comments » / Leave a Comment »
 

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8 Responses to “Rice with Duqqah”

  1. 1

    Dzoli — 08/17/2011 @ 1:45 am

    Wow the rice lookes so plump.Which variety is it?

  2. 2

    Nisrine — 08/17/2011 @ 1:49 am

    Parboiled Basmati.

  3. 3

    Amanda — 08/17/2011 @ 6:15 am

    This is a great idea and one I had never thought of. Dukkah is quite popular here in Australia and the pre-made stuff is available in lots of stores, so I'm going to be jazzing up my rice with this soon. Thanks.

  4. 4

    Christine Cappio — 08/17/2011 @ 6:46 am

    Hi Nisrine, looks really yummy. Would like to try. I used (1st time) cardamom seeds in a lamb stew (delicious) recently. Can I use seeds ? What about organo, seeds as well? Do we need to strain the sauce or is it okay to keep the seeds? Thanks.

  5. 5

    Dawn — 08/17/2011 @ 1:07 pm

    I love this idea! What a great way to be creative and experiment with different flavors.

  6. 6

    blackbookkitchendiaries — 08/17/2011 @ 7:32 pm

    wow this looks fantastic, thank you for sharing this. your photos are amazing!

  7. 7

    Rebecca from Chow and Chatter — 08/18/2011 @ 2:38 am

    lovely seasoning blend and rice dish :-)

  8. 8

    bakerbynature — 08/18/2011 @ 3:07 pm

    I love rice dishes that are lively with spice and season- this looks fantastic!

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