Egyptian Rice Recipes

Egyptian cuisine — Koshari, ful medames, molokhia — ancient recipes from the Nile valley — brings its own distinctive techniques and seasonings to every ingredient it touches. When Egyptian cooks work with rice, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling, frying and caramelising.

The everyday grain for half the planet — a neutral base that soaks up the flavours around it, from pilafs to fried rice. In this collection it's most often cooked with garlic, ground cumin, olive oil, tomato paste, fine sea salt and onion. The dishes here span egyptian classics ready in as little as 35 minutes to slower, more involved cooking that rewards a relaxed afternoon.