On Mon, 15 Jun 2015 12:45:08 -0600, La Mirada > wrote:

> Do you use sumac on rice?

For some reason. although I have many of them including sumac, I don't
use individual or even mixed spices that one would call
Moroccan/Middle Eastern. I have Berbere & Baharat and I love za'atar,
but don't even use much of that. Oddly enough, as much as I like
lemon and lime - I discovered that the za'atar I prefer is the one
that doesn't use sumac.
>
> We find that as a sprinkle over saffron basmati it's stupendous.
>
> http://steamykitchen.com/74-saffron-rice.html
>
> http://www.nigella.com/recipes/view/...d-saffron-1753
>
I still haven't gotten around to making saffron rice. I have the
saffron, but don't think about using it when it's time to make rice.
>
> And here's a real unique way to spice up fried rice:
>
> http://lemonsandanchovies.com/2010/07/sumac-rice/
>
> Sumac is a spice that is extracted from the berries of a bush that grows
> in the Mediterranean region. Not to be confused with our own poison
> sumac that causes skin rash, much like poison ivy. In ground form, the
> former is a beautiful maroon shade that lends a fresh, tart flavor when
> added to fish, chicken, soups, among other dishes. It’s one of my
> favorite ways to prepare roast chicken (posted here).
> Another way that I’ve learned to use sumac is by adding it to fried
> rice. It’s so simple but adds so much to a humble side dish. Sumac
> adds that wonderfully citrusy essence to a dish that I love so much. I
> keep my stash in an airtight container and when I open it, my senses are
> always filled with sumac’s fresh, delicious aroma.
>
> Sumac Fried Rice
> Cold cooked rice
> Chopped fresh garlic
> Soy Sauce
> Olive Oil
> Sumac, a tablespoon or two depending on number of servings
> Chopped fresh chives to garnish
> Heat olive oil in a pan over high heat and add garlic. Before the
> garlic turns brown, add the rice and stir fry for a couple of minutes.
> When the rice has warmed up a bit, add some soy sauce and the ground
> sumac. Continue to stir fry until the rice is fried to your liking.
> Top with more sumac and chopped chives.

I'm not a big fried rice fan, but your recipe is different enough that
I might give it a try sometime. Thanks.

--

sf