This can be served as a first course or a main dish. It has a deliciously fresh tomato flavor with a touch of cinnamon.

　　

Ingredients

serves 6 to 8

　　1 1/2 pounds tomatoes

　　1 large onion, chopped

　　3 tablespoons extra-virgin olive oil

　　4 cloves garlic, chopped

　　1/2 chili pepper, finely chopped

　　2 chicken bouillon cubes

　　2 cups American long-grain rice

　　Salt and pepper

　　2 teaspoons sugar

　　1 teaspoon cinnamon

　　1 1/4 pounds peeled cooked large shrimp

　　2 lemons, cut into quarters, to serve with

　　

Step 1

Peel the tomatoes and liquefy them in the food processor, then measure their volume. It should add up to a little more than 2 1/4 cups.

　　

Step 2

Fry the onion in the oil till soft and lightly colored. Add the garlic and the chili and stir until the aroma rises.

　　

Step 3

Add the liquid tomatoes and just enough water to make up 4 1/2 cups with the tomatoes. Stir in the crumbled bouillon cubes and bring to the boil. Add the rice, salt and pepper, sugar, and cinnamon. Stir well and cook, covered, on low heat for 15–20 minutes. The rice should be tender but still a little moist. Fold in the shrimp gently and heat through with the lid on. Serve hot, accompanied by lemon wedges.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf