A delightful twist on traditional Iraqi rice, featuring a fluffy texture and nutty flavor.
Rinse the rice thoroughly under cold water using a sieve to remove excess starch.
Rinsing the rice ensures a fluffier texture by removing surface starch.
Heat the olive oil in a large pot over medium heat.
Using a high-quality olive oil enhances the flavor of the dish.
Add the rice to the pot and stir for a couple of minutes to coat the grains evenly.
Toasting the rice adds a subtle nutty flavor.
Pour in the vegetable stock and add the salt. Bring to a simmer.
Use a low-sodium stock to control the saltiness of the dish.
Reduce the heat to low, cover the pot tightly, and cook for 15 minutes.
Avoid lifting the lid during cooking to retain steam.
Fluff the rice with a fork and cover the pot with paper towels under the lid. Cook on low for another 10 minutes.
The paper towels absorb excess moisture, making the rice fluffier.
In a small pan, toast the sliced almonds over medium heat until golden brown.
Stir the almonds frequently to prevent burning.
Sprinkle the toasted almonds over the rice and fluff gently to combine.
Serve the rice immediately for the best texture and flavor.
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