Onion rice (Ruz bi basal) from The Arab Table: Recipes & Culinary Traditions by May S. Bsisu

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stewed tomato sauce (Damaa'); Fried fish (Samak makli); Kuwaiti grilled snapper (Sabour mashwi); Shrimp with garlic and cilantro (Mahmous rubyan)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on October 11, 2019

    Made a half recipe. I thought this rice was a little over spiced on its own for a Lebanese meal, but it complemented the baked cod with tahini (from Moro) beautifully. Note, however, that I forgot the cinnamon, so that may have changed things. It seems like a lot of onions when chopping, but actually the ratio is perfect once you have sauteed them. They shrink quite a bit. This only needs a bit more salt for my taste. I used 1/2 tsp, as per the recipe, plus a sprinkle on the onions during the saute phase. Next time use 3/4 tsp plus a sprinkle on the onions. This rice uses a 1 to 1 rice to water ratio and it does work, but it takes longer and must be cooked on a lower heat, then must be stirred and allowed to sit tightly covered so the top grains get soft. I added the extra step of rinsing the rice before cooking to remove extra starch and adding a tiiiny bit more water.

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