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This recipe was uploaded by Allora Andiamo
1. Over a low heat, fry onions in ghee/oil till opaque. 2. Add the pine nuts, walnuts and raisins/sultanas and fry for about another 2 mins. 3. Add the Baharat spice mix and a little salt then continue frying gently for a minute or so. 4. Add the rice to the pan, then add 250ml of water to the rice mix, cover and cook over a low heat for 10mins, making sure all of the water has evaporated. 5. Allow to cool before using as a stuffing for a whole roast chicken, which has been rubbed with Baharat Spice Mix before baking.