17 Feb 2011

الرّوز مْبْخّْرْ بْمَطيشة/Moroccan Style Spicy Rice with Tomatoes / Riz cuit à la marocaine bien épicé

Kamal calls it "Grand'ma's rice"! I bet there are no traditional recipes available on the net for most of the dishes many of us grew up with! One of my best memories of my mother's cooking is this yummy steamed rice dish that I learnt from her.  She used this method to cook her rice to be either served as a dessert, called Seffa Rice, served with almond, cinnamon, icing sugar and raisins or she served it with a very delicious tomato sauce and this is what I will be posting tonight.  Both ways are so tasty and simple, just like all her traditional Moroccan recipes.

After trying cooking steamed rice many times myself, my family and I have found this way to cook rice to be one of our favourite, because when steamed and cooked, each grain of rice comes out separate and distinct, yet completely tender! Lovely!

Click on the link below to read the recipe of Steamed Rice / Cliquez ci-dessous pour lire la recette de cuisson de riz à la vapeur!

Ingredients for Tomato Sauce / Ingrédients pour Sauce à la tomate

-About 250 gr beef meat cut into cubes. / Environ 250 gr de viande de boeuf coupée en petits cubes

-1 onion, chopped. / 1 oigon finement haché

-3 or 4 cloves of garlic, very finely chopped. / 4 gousses d'ail finement hachées

-About 6  fresh tomatoes, peeled, seeded and grated. / Environ 6 tomates fraîche. Enlever les graines et hacher-les.

-2 tablespoons fresh coriander and parsley, finely chopped / 2 c à soupes de coriandre et persil frais finement hachés

-1 tablespoon tomato paste or tomato concentrate / 1 c à soupe de tomate concentrée ou pâte de tomate.

-Salt to taste / Sel au goût

-1/4 teaspoon curcuma (Kharkoum baldi) / 1/4 c à thé de curcuma ( Kharkoum baldi)

-1/4 teaspoon red paprika / 1/4 c à thé de paprika rouge

-1/4 teaspoon ground cumin / 1/4 c à thé de cumin moulu

-A Little bit of red chilli chopped finely  (Adjust quantity of chilli to your own family's tastes). / Un petit peu de piment fort rouge finement haché (Ajuster la quantité du piment fort selon votre goût et celui de votre famille)
-2 tablespoon olive oil / 2 c à soupe d'huile d'olive

Method / Préparation :

1-On a medium heat, in a sauce pot or a deep skillet, saute the meat, onions, garlic and salt in the oil. When the meat begins to brown, add tomatoes, paste tomato, coriander, parsely and all spices. Cover and reduce the heat to low. Allow to cook at least for 1 hour, stirring frequently.   /  Sur un feu moyen, dans une casserole ou une  poêle profonde ou autre récipient similaire, faire sauter la viande, oignon, ail et sel jusqu'à que la viande commence à dorer, puis ajouter tomate, concentré de tomate, toutes les épices, coriandre, persil et bien mélanger le tout.  Réduire le feu au minium et laisser cuire environ 1 heure en remuant constamment.

 2-Add red chilli and if necessary, add a little bit of water but not too much. Allow to cook for about 15 minutes, stirring frequently/ Ajouter le piment fort et vérifier le niveau de la sauce fréquemment, et si nécessaire, ajouter un peu d'eau, mais pas trop. Laisser cuire environ 15 minutes, en remuant constamment.
3-Taste and adjust the seasoning and serve. /  Vérifier l'assaisonnement et servir.


Nadji said...

Heureuse de te savoir de retour après une aussi longue absence.
Cette recette de riz est des plus délicieuses.
A très bientôt.

ann low said...

How are you dear? Long time never hear from you :)
Love this delicious dish, looks so delicious.

ann low said...

Just a gentle reminder dear :) Please change your link to http://anncoojournal.blogspot.com, the old link of Anncoo's Hobby already closed to public. Hope to see you more often :))

valérie said...

c'est magnifique, j'ai beaucoup aimé le couscoussier et ta jolie recette
bon week-end
val de familyblog

Mary Bergfeld said...

This really looks different and delicious. I really like this recipe. have a wonderful day. Blessings...Mary

Katy ~ said...

Mother's cooking is the best, I agree, smiles.

So glad to see you back. I have missed you so much!!

My mother makes a rice recipe that I have never been able to duplicate, but I know it has a lot of curry in it, so good!

I never learned to steam rice; my mother, Japanese, taught me to make sticky rice, better for chopsticks, I think, smiles.

The sauce looks delicious! Love all the wonderful spices. YUMMMMM

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