Machbous rice preparation
- Heat a pot with oil (30 g) and ghee (40 g), and sauté the onion (85 g), cinnamon (4 g), and dry lemon mix (8 g).
- Add the spice mix (20 g chopped coriander leaves, 8 g salt, 3 g ibzar spice, 2 g turmeric powder and 2 g whole cardamom) and stir. Then add the capsicum mix (170 g) and water (800 ml), bringing it to boil before pouring in the rice (500 g).
- Let the dish simmer to reduce the water, and then cover and leave to sit for 15 minutes.
- The Machbous sauce should be served underneath the rice.