This is an elegant and decorative way of serving rice at a party.

　　

Ingredients

　　

Step 1

Prepare plain or saffron rice, cooking in water or chicken stock, following one of the recipes at the beginning of this chapter.

　　

Step 2

Chop 1/2–3/4 cup mixed pistachios and blanched almonds coarsely, and fry them with 1/2 cup pine nuts in a little oil until just golden. Or use only one or two kinds of nuts.

　　

Step 3

Just before serving, spread the nuts evenly over the bottom of an oiled ring mold large enough to hold all the rice. Press the rice over the nuts tightly and turn out onto a heated serving dish. This traditional ring shape is common for rice. In this case, it will be crowned by the assortment of nuts.

　　

Step 4

An advantage is that you can pack the rice and nuts into the oiled mold in advance and keep it warm in a low oven, ready to be unmolded just before serving.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf