Hamsat Aish with Eid Mashakeek

Ingredients

• 6 tomatoes (whole)
• 1 onion (chopped)
• 1 head garlic
• chili pepper (to taste)
• oil (a drizzle for the pan)
• salt (to taste)
• black pepper (to taste)
• 1 tbsp chicken stock powder
• 1 tbsp smoked paprika
• 2 cup basmati rice (cooked, long-grain)
• green onion (chopped, for garnish)

Steps

1. 1

   Drizzle a little oil into a frying pan and place 6 whole tomatoes in the pan.

2. 2

   Add the chopped onion, a whole head of garlic, and the chili peppers to the pan with the tomatoes.

3. 3

   Cover and cook on low heat for about 10 minutes until the tomatoes have softened and the skins are loose.

4. 4

   Carefully remove the skins from the tomatoes and discard them.

5. 5

   Use a fork to mash all the vegetables together in the pan until they form a thick, fragrant sauce.

6. 6

   Season the mixture with a pinch of salt, black pepper, 1 tbsp of chicken stock powder, and 1 tbsp of smoked paprika.

7. 7

   Stir the spices in and continue cooking until the sauce turns a deep, vibrant red.

8. 8

   Add 2 cups of cooked basmati rice to the pan. Mix well until the rice is thoroughly coated in the sauce and heated through.

9. 9

   Transfer the rice to a serving plate and garnish with a handful of chopped green onions.

10. 10

    Serve hot with Mashakeek (grilled meat skewers) or any sauce of your choice.

Notes

This recipe is excellent for using up leftover rice from the refrigerator. The author recommends using Canary Basmati for its long grains that don't break during mixing.

Nutrition per serving

• main
• rice
• quick
• easy
• leftovers
• Middle Eastern
• sautéed