Spiced Rice with Toasted Almonds

Prep Time

50 minutes

Number of Servings

6

Ingredients

2 heaping Tbsp combined ground spices (cinnamon, cloves, black pepper, allspice)
1 cup olive oil (preferably Palestinian or Lebanese), divided
2 cups basmati or other long-grain rice, rinsed and tossed to dry
1 Tbsp sea salt, optional
[q:3/4] cup minced flat-leaf parsley
[q:3/4] cup blanched almonds

Directions

Bring 2 quarts water to a rolling boil. When water boils, stir in fragrant spices and let simmer while you toast rice.
To toast rice, heat [q:1/2] cup of the oil over medium-high heat in a heavy saucepan large enough to hold all of rice when cooked—such as a 2-quart pan. Let oil get very hot, add rice to saucepan, and toast, tossing and stirring. This will keep rice from sticking to pan as it cooks.
Toast until rice has turned translucent, and then pour in boiling spiced water all at once. Add salt, if using, and, as soon as the mixture returns to a boil, turn heat down, cover pan, and continue cooking until rice is done, about 20 minutes. Remove rice from heat, stir in parsley, cover pan once more, and set it aside for at least 5 to 10 minutes to settle.
Meanwhile, heat remaining [q:1/2] cup of oil in a deep skillet over medium heat. When it is very hot—a deep-fry thermometer should reach about 350°—add blanched almonds.
Cook, stirring constantly, until almonds are a rich golden color. As almonds start to change color, be very careful not to let them burn. When they are done, remove from oil with a slotted spoon and add to finished rice, stirring almonds into rice at last minute before serving.

Nutrition Info

With 1 Tbsp salt: 447 Calories, 9 g Protein, 0 mg Cholesterol, 55 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 4 g Fiber, 22 g Total fat (3 g sat), 237 mg Sodium, [nutrition:5] Vitamin K, Folate, [nutrition:4] Vitamin E, [nutrition:3] Vitamin B1 (thiamine), [nutrition:2] Vitamin B3 (niacin), Iron, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B6, Vitamin C, Magnesium, Zinc