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Spicy Rice for Fish
Ruz lissumak

Serves: 4-6
Cooking time: 30 minutes

¼ cup olive or nut oil
½ cup pine nuts
1 cup onions, sliced
2 cups rice, washed and drained
1 teaspoon salt
3½ cups boiling water
¼ teaspoon powdered saffron


Heat the oil in a saucepan and lightly fry the pine nuts. Remove and set aside.
Lightly brown the onions in the same oil. Add the rice and salt, and sauté for a few minutes.

Pour in the boiling water and saffron. Allow to bubble for a few seconds, cover tightly and turn down to a low simmer. Cook until all the water is absorbed and the rice is tender – approx 20 minutes.

To serve, turn onto a platter, sprinkle with the pine nuts and garnish with fish pieces. Alternatively, serve as an accompaniment to a fish dish.

For added fish flavor, oil left over from frying fish may be used in this recipe
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