Ruzz Bi I Mukassarat Egyptian Rice with Nuts

Delight your taste buds with Ruzz Bi I Mukassarat, a classic Egyptian rice dish bursting with flavor and texture. This recipe combines tender, fragrant long-grain rice cooked in a savory broth with a warm hint of cinnamon, creating an aromatic base that’s simply irresistible. The crowning glory is a luxurious medley of golden-toasted almonds, cashews, pistachios, and optional sweet raisins, adding a delightful crunch and subtle sweetness. Elevated with sautéed onions and a touch of ghee or butter, this dish is both comforting and elegant, perfect as a festive side dish or a show-stopping addition to your dinner table. Garnish with fresh parsley for a pop of color and serve warm to complement Middle Eastern and Mediterranean-inspired meals. Ideal for special occasions or everyday indulgence, this nutty Egyptian rice masterpiece is as visually stunning as it is delicious.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups long-grain white rice
• 3 tablespoons butter or ghee
• 1 tablespoon vegetable oil
• 1 medium, finely chopped onion
• 1 small cinnamon stick
• 3 cups chicken or vegetable stock
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 cup, blanched and sliced almonds
• 0.5 cup cashews
• 0.25 cup, shelled pistachios
• 0.25 cup (optional) raisins
• 2 tablespoons, chopped (optional, for garnish) parsley

Directions

Step 1

Rinse the rice under cold water until the water runs clear, then soak the rice for 15 minutes in cold water. Drain and set aside.

Step 2

In a large, heavy-bottomed pot, melt 2 tablespoons of butter or ghee over medium heat. Add the vegetable oil to prevent the butter from burning.

Step 3

Add the finely chopped onion and sauté until golden and fragrant, about 5-7 minutes.

Step 4

Stir in the cinnamon stick and let it toast in the fat for about 1 minute.

Step 5

Add the soaked and drained rice to the pot, stirring gently to coat the grains with the butter and oil.

Step 6

Pour in the chicken or vegetable stock, then add the salt and ground black pepper. Stir gently to combine.

Step 7

Bring the mixture to a boil, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for 15-18 minutes or until the liquid is absorbed and the rice is tender.

Step 8

While the rice cooks, prepare the nut topping. In a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the almonds, cashews, and pistachios, toasting them gently until golden and fragrant, about 3-5 minutes. If using raisins, stir them in during the last minute of toasting.

Step 9

Once the rice is fully cooked, remove the cinnamon stick and fluff the rice with a fork.

Step 10

Transfer the rice to a serving platter and sprinkle the toasted nuts (and raisins, if using) evenly on top.

Step 11

Garnish with chopped parsley, if desired. Serve warm as a side dish or as part of a larger feast.

Nutrition Facts

Serving size	(1550.1g)

Amount per serving	% Daily Value*
Calories	2158.7

Total Fat 130.8g	0%
Saturated Fat 34.6g	0%
Polyunsaturated Fat 17.8g
Cholesterol 91.6mg	0%
Sodium 4981.0mg	0%
Total Carbohydrate 209.7g	0%
Dietary Fiber 21.4g	0%
Total Sugars 43.1g
Protein 50.1g	0%

Vitamin D 25.6IU	0%
Calcium 418.2mg	0%
Iron 15.2mg	0%
Potassium 1598.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 9.0%

Carbs: 37.8%