Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 4 eggs
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Cover and reduce heat to low. Cook for 18-20 minutes or until the rice is tender and the water has been absorbed.
3. In a skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and garlic. Cook until softened, about 5 minutes.
4. Add the ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly.
5. Add the can of diced tomatoes to the skillet. Bring to a simmer and cook for 5 minutes.
6. Crack the eggs into the skillet, spacing them out evenly. Cover the skillet and cook until the eggs are set, about 5-7 minutes.
7. Season with salt and pepper to taste.
8. Serve the Baid Mutajjan over the rice. Garnish with fresh cilantro, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Skillet: Medium heat
Rice: Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 8g
Carbohydrates: 43g
Protein: 10g
Sodium: 420mg
Sugar: 4g
Fiber: 3g
Substitutions for ingredients:
- Brown rice can be used instead of basmati rice.
- Fresh tomatoes can be used instead of canned tomatoes.
- Fresh parsley can be used instead of cilantro.
Variations:
- Add chopped bell peppers or jalapenos to the skillet for extra flavor.
- Use different spices such as paprika or cinnamon.
- Add cooked chickpeas or lentils to the skillet for extra protein.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch.
- Use a non-stick skillet to prevent the eggs from sticking.
- Make sure the skillet is covered tightly to cook the eggs evenly.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Baid Mutajjan with Rice in a bowl or on a plate.
Garnishes:
Garnish with fresh cilantro or parsley.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Grilled zucchini
- Steamed broccoli
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir.
- If the eggs are not cooking evenly, move the skillet around on the burner to distribute the heat.
Food safety advice:
- Make sure the eggs are cooked through before serving.
- Store leftovers in the refrigerator promptly.
Food history:
Baid Mutajjan is a traditional Middle Eastern dish that is popular in many countries including Iraq, Iran, and Saudi Arabia.
Flavor profiles:
The dish is savory and slightly spicy with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve the Baid Mutajjan with Rice as a main dish for lunch or dinner.
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Region: Indian