green bell pepper
red bell pepper
extra virgin olive oil
bahar (all spice)
Iraqi Red Rice
according to recipe, except:
1) use 1 cup of water (instead of 1¾ cup)
2) use 1 tbsp of salt (instead of 1½ tbsp)
Cut and Grill Vegetables
Peel 1 large eggplant and slice horizontally into 1/2" thick slices. (slices should be circular)
Cut 1 large green bell pepper, 1 large red bell pepper first into 1" wide strips then cut each strip in half.
Peel and cut 1 large yellow onion into quarters. Pull apart the layers.
Toss all cut vegetables in 1.5 tbsp of EVOO and 1/2 tbsp of salt
Grill or bake vegetables (around 400°F) for 8-10 minutes or until soft
Assemble and cook
Use remaining 1/2 tbsp of olive oil to coat bottom of 3.5 quart saucepan/pot/dutch oven
Take about 1/2 of the grilled vegetables and layer them to line the bottom of pot
Then take 1/2 of your red rice and it to the pot on top of the grilled vegetable layer. Sprinkle 1 tsp of bahar over the rice layer.
Layer on remaining half grilled vegetables
Layer on remaining half of red rice
pour 3/4 cup of water onto the top of last rice layer and cover pot
cook on low heat for 30 minutes
The vegetables used in the recipe are our favorites. However, you can add or remove any vegetables you would like for this dish. Zucchini and Mushrooms are also popular to use.