OUR IRAQI "TIMMAN" -- RICE
pretty much the base food for every meal that we cook. the "hikaka" at the bottom is an absolute must.. its an arab delicacy lol. note, if you try it, that the water amount probably isnt accurate. i dont measure things with a measuring cup-- just cover the rice with about 1/2" of water. also for easier removal, this works best with a nonstick pot
Provided by chef2six
Categories White Rice
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- 1. dump oil into pot, heat on medium high.
- 2. add dry rice, salt. saute about a minute or so. do not stir it after this point.
- 3. add the water, and turmeric. as i said, no exact amount. fill the pot and cover the rice about 1/2" with the water.
- 4. allow to come to a rapid boil, and then reduce the heat to medium/low (or about a 3).
- 5. cover the pot, and do not open for at least 30 minutes.
- to serve, dump the pot upside down on a serving platter. the "hikaka" will be on the top of your rice. it's just crispy "over cooked" rice, but it's unbelieveably delicious :).
IRAQI RICE (TIMMAN)
Produces a light fluffy, tasty grain. I always use chicken or beef stock depending what I am serving it with. May be made yellow by adding 1/2 tsp turmeric. Enjoy this with Recipe #365961 with or without stock, Recipe #363669, Recipe #11761 or other stews, kabobs, etc.
Provided by UmmBinat
Categories White Rice
Time 40m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- Wash rice well in a sieve and drain.
- Heat olive oil or butter in a large based pot, add rice and stir over high heat for two minutes.
- Add stock and bring to high simmer stirring once at first to separate the grains from the bottom of the pot.
- Reduce heat to medium low and cover pot tightly for 15 minutes.
- Open pot and fluff rice with a fork.
- Place paper towels around rim and cover tightly again. (This makes for a fluffier grain).
- Reduce heat to low and leave for 25 minutes then remove paper towels and you can leave longer on low. (I actually preheat my oven to 350F instead of leaving mine on low and then I leave the rice pot on the burner that heat escapes from the oven until we are ready to eat. *Of course this only works if your stove is on top of your oven. I find a good quality grain lasts hours this way and is warm and ready to eat when you are).
- Meanwhile in a small dry pan toast pine nuts over medium high heat until golden. Watch carefully as they tend to burn quickly.
- Sprinkle over rice and fluff with a fork to incorporate.
- Enjoy with any meat stew, bamia (okra) dish or chicken.
IRAQI HALWA OF TOASTED RICE FLOUR (HALAWAT TIMMAN) (GLUTEN FREE)
This has a lovely flavour. Nice with a cup of tea when craving something sweet. I think this is a very old Iraqi recipe. Here is what Nawal Nasrallah author of, Delights from the Garden of Eden has to say about it. "A simple rice sweet enjoyed with a spoon. It is important to toast the rice to perfection, as this will give the dessert a delicate golden hue and a wonderful aroma. She is of Iraqi decent. Modified slightly from her recipe.
Provided by UmmBinat
Categories Dessert
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve white sugar and water in a pot and boil for 5 minutes.
- In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
- Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
- Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
- Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
- Enjoy!
TIMMAN Z'AFFARAN (IRAQI SAFFRON RICE WITH MEAT)
There are similar recipes on Zaar but this is our absolute favorite version. It is a very delicious Iraqi rice dish that can be served as a bed of rice for other dishes such as Recipe #384628 or roast lamb or as part of a buffet. DH asks for this at least once a week as a whole meal with yogurt and a fresh salad! You could add frozen peas near the end of the rice's cooking time if you like. I have also since added some tomato paste after cooking the spices into the meat mixture and cooking it a little longer then adding to the rice before cooking or separately after for another delicious variation on this dish that I tend to leave the rasins out of. Original recipe from, The Complete Middle East Cookbook by Tess Mallos.
Provided by UmmBinat
Categories One Dish Meal
Time 1h10m
Yield 3 cups, 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash rice until water runs clear.
- Cover with cold water and leave to soak for 30 minutes.
- Pound saffron threads, place in a small bowl (I use an Arabic coffee cup, which is perfect size for this) and add the rose water, leaving to steep until required.
- Heat half the oil or ghee in a frying pan (this part tastes better with ghee or butter), add the almonds and fry until becoming golden making sure not to burn them by watching them until done.
- Remove to a plate with a slotted spoon and reserve.
- Add onion to pan and fry gently until transparent.
- Increase heat, add meat and cook, stirring often to make meat crumbly. Fry until the juices evaporate, add baharat (Recipe #79179), 1/2 tsp salt and raisins and fry for 1 minute longer. Remove pan from heat, cover and leave aside.
- Heat remaining oil or ghee in a deep large bottomed pot and add 2 tsp of the saffron-rosewater mixture and the chicken stock. Bring to a boil.
- Drain the rice and add it to the boiling stock with salt to taste. Stir occasionally until rice returns to a boil.
- Reduce heat to low and cover pan tightly. Simmer gently until rice is done.
- Fold the meat mixture gently through the rice, cover rim of the pan with two paper towels and set lid on tightly. Leave on low heat for 5 minutes or longer if necessary. Rice should not spoil, though this depends on its quality.
- Pile rice in serving dish or platter and sprinkle with browned almonds and the rest of the saffron-rosewater. This is excellent served with Recipe #384628 or roast lamb or as part of a buffet.
Nutrition Facts : Calories 688.5, Fat 35.2, SaturatedFat 8.7, Cholesterol 44.5, Sodium 303.8, Carbohydrate 72.8, Fiber 4.2, Sugar 9.3, Protein 20.9
KHOUZI ALA TIMMAN (IRAQI LAMB SHANKS AND RICE) (GLUTEN-FREE)
Very good scaled-down version of the Arab Iraqi specialty of A Whole Lamb stuffed with rice. Adapted from The Complete Middle East Cookbook by Tess Mallos. Serve with Recipe #366129 with or without using stock.
Provided by UmmBinat
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse lamb shanks and place in a large pot with cold water to just cover the meat.
- Add the noomi or lemon rind and bring slowly to a boil, skimming as required.
- In another pan gently fry the onion in the olive oil until transparent.
- Then add the bahrat & turmeric and fry for a further one minute.
- Add tomatoes, approximately 1 1/2 tsp salt and some pepper to taste and raisins if using.
- When lamb shank liquid is well skimmed and simmering, add the tomato mixture.
- Cover and simmer gently for 1 1/2-2 hours until meat is very tender. Towards the end of cooking, place the lid on an angle so that the liquid can reduce to a thick sauce and sqeeze the optional lemon.
- Arrange lamb shanks on a bed of Timman >>> Recipe #366129 pour over sauce and serve with a salad and khoubiz (flat bread).
More about "iraqi rice timman recipes"
TOP 15 MOST POPULAR IRAQI FOODS – EASY RECIPE
From easy-recipes.info
DELIGHTS FROM THE GARDEN OF EDEN - MORE RICE
From iraqicookbook.com
400 ARABIC RECIPES IDEAS | RECIPES, COOKING RECIPES, MIDDLE EASTERN …
From pinterest.ca
CARROT RICE (IRAQI TIMMAN JIZAR) - HUNGRY PAPRIKAS
From hungrypaprikas.com
IRAQ: CARROT RICE - ISAC
From isacpittsburgh.org
TIMMAN BAGILLA - JUMA
From jumakitchen.com
RICE WITH BROAD BEANS AND DILL: A RECIPE FROM IRAQI CHEF PHILIP JUMA
From standard.co.uk
THE 47 MOST POPULAR AND AUTHENTIC IRAQI RECIPES - 196 FLAVORS
From 196flavors.com
BAGHALI POLO OR TIMMAN BAGILLA (DILL RICE) - HUNGRY PAPRIKAS
From hungrypaprikas.com
VEGAN TIMMAN BAGILLA | ONE ARAB VEGAN
From onearabvegan.com
TIMMAN Z'AFFARAN (IRAQI SAFFRON RICE WITH MEAT) - GLUTEN FREE …
From fooddiez.com
HOW ABOUT COOKING IRAQI? | FOOD | THE GUARDIAN
From theguardian.com
AUTHENTIC IRAQI MAIN COURSE AND DESSERT RECIPES TO TRY DURING …
From english.alarabiya.net
10 IRAQI FOODS THAT WILL ACQUAINT YOU TO THE PRIMITIVE FLAVORS OF ...
From flavorverse.com
IRAQI FOOD RECIPES | TURNTOISLAM ISLAMIC FORUM & SOCIAL NETWORK
From turntoislam.com
10 TRADITIONAL IRAQI DISHES YOU NEED TO TRY - CULTURE TRIP
From theculturetrip.com
IRAQI RICE & POTATO BALLS (KUBBAT, ARANCINI) - GIMME DELICIOUS
From gimmedelicious.com
HOW TO MAKE QUICK AND EASY TIMMAN BIL JIZAR - MIDDLE …
From middleeasteye.net
TIMMAN BAGILLA - TRADITIONAL IRAQI RECIPE - 196 FLAVORS
From 196flavors.com
IRAQI CUISINE - WIKIPEDIA
From en.wikipedia.org
IRAQI RICE - RICE WITH CARROTS - TIMMAN BIL JAZIR - YOUTUBE
From youtube.com
IRAQI RECIPES - JUMA KITCHEN
From jumakitchen.com
IRAQI RECIPE - THE FAMOUS KUBBA HALEB FROM JUMA KITCHEN
From jumakitchen.com
FRAGRANT IRAQI CHICKEN AND RICE | IRAQI CUISINE, FOOD, MIDDLE …
From pinterest.com
TOP 15 MOST POPULAR IRAQI FOODS - CHEF'S PENCIL
From chefspencil.com
OUR IRAQI TIMMAN -- RICE RECIPE - FOOD.COM
From pinterest.com
IRAQI RICE (TIMMAN) RECIPE - FOOD.COM
From pinterest.com.au
TIMMAN (IRAQI-STYLE RICE) - BIGOVEN
From bigoven.com
RECIPE: RICE WITH CARROTS | FOOD | THE GUARDIAN
From theguardian.com
DELIGHTS FROM THE GARDEN OF EDEN - RICE AND STEW
From iraqicookbook.com
10 BEST IRAQI RECIPES | YUMMLY
From yummly.com
IRAQI FOOD, NOT TO MISS DISHES OF IRAQ | EPERSIANFOOD
From epersianfood.com
TIMMAN BAGILA (RICE WITH FAVA BEANS) | KIMBERLYVENTRESCA
From kimberlyventresca.wordpress.com
FROM THE SUGAR HAPPY KITCHEN: KETO LOW CARB IRAQI TIMMAN …
From diabeteshealth.com
IRAQ: TIMMAN BAGILLA IN 2022 | RICE DISHES RECIPES, IRAQI CUISINE ...
From pinterest.com
IRAQI HALWA OF TOASTED RICE FLOUR (HALAWAT TIMMAN) (GLUTEN FREE) …
From textcook.com
HALAWAT TIMMAN ~ IRAQI ROASTED RICE FLOUR SWEET
From thebigsweettooth.com
You'll also love