Wadi Rum Recipe

Rinse and soak rice

Place the basmati rice in a fine-mesh sieve and rinse under cold water until the water runs clear (2–3 minutes) to remove excess starch. Transfer rice to a bowl and cover with cool water; soak for 20–30 minutes. Drain thoroughly and set aside.

While rice soaks, measure and prep all nuts, fruit, herbs, zest and liquids so they are ready when rice finishes.

Heat a dry skillet over medium heat. Add slivered almonds and pine nuts and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer nuts to a small bowl to stop cooking.

In the same skillet, add the chopped dried apricots and toast for 1 minute to warm and deepen flavor; remove and set aside with nuts.

In a medium saucepan set over medium heat, add 1 tbs olive oil and 2 tbs unsalted butter. When butter melts and foam subsides, add the finely diced onion and cook, stirring occasionally, until soft and translucent, 6–8 minutes.

Stir in minced garlic and cook 30 seconds until fragrant. Add ground cinnamon, ground cumin, ground turmeric and black pepper; cook 30–45 seconds to toast the spices without burning.

Add the drained basmati rice to the saucepan and toss gently with the onion-spice mixture to coat each grain and warm the rice, about 1–2 minutes.

Add 360 ml water, 240 ml stock and 1 tsp salt. Increase heat to bring the liquid to a gentle boil. Once boiling, reduce heat to the lowest setting, cover tightly with a lid, and simmer undisturbed for 12–15 minutes, or until liquid is absorbed.

When rice is cooked, remove saucepan from heat and let it rest, covered, for 8–10 minutes to steam and finish cooking.

Fluff the rice gently with a fork to separate grains and transfer to a large mixing bowl or leave in the pot off the heat.

Pour in the remaining 1 tbs unsalted butter (if solid, melt first), 1 tbs extra virgin olive oil, orange zest and lemon juice. Add the toasted almonds, pine nuts and chopped apricots. Toss gently to combine so nuts and fruit distribute through the rice.

Add pomegranate seeds, chopped parsley and chopped mint. If using, sprinkle 1 tsp sugar and 1 tsp rose water to brighten and slightly sweeten — taste and adjust. Toss gently again.

Taste and adjust seasoning with additional salt, lemon juice or a drizzle more olive oil as desired. Sprinkle toasted sesame seeds if using.

Transfer to a serving bowl. Garnish with a few extra pomegranate seeds, a pinch of chopped herbs and a light drizzle of olive oil. Serve warm or at room temperature as a side dish.