Roz me'ammar

Method

Slice the onions thinly and fry in the ghee until deep golden brown, then set aside, reserving the ghee. Rinse the rice thoroughly under cold water until the water runs clear. Heat the reserved ghee and remaining oil in a heavy-bottomed pot, add the rice and toast for 2-3 minutes, stirring constantly until the grains are coated and slightly translucent at the edges. Add the cumin, coriander and cinnamon and stir for 30 seconds to bloom the spices. Pour in the stock, season with salt and pepper, and bring to a boil. Reduce heat to low, cover tightly and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let rest for 5 minutes covered, then fluff with a fork and transfer to a serving dish, garnering the top with the reserved fried onions.