Tomato rice (Harrak osba3o)
July 14, 2013 • Category: Main Dish
The name of this dish in Arabic is “burnt his finger”. Presumably this is such an irresistible food a child burnt his finger eating it without waiting for it to cool down. Prior to making this I was unconvinced; how can something so simple be that good? it is just rice cooked with onions, tomatoes, and flavored with garlic and pomegranate molasses; set atop a bunch of fried pita croutons.
The rice mixture was ready, the pita croutons were duly fried in olive oil. I figured I should have at least one tablespoon. Then another. Then yet another; I had probably a cup and I was not even hungry. And yes, I did slightly burn the tip of my tongue!
INGREDIENTS:
1/2 cup rice
3 Tbsp olive oil
1 small onion, chopped
1 1/2 Tbsp pomegranate molasses
3 garlic cloves, mashed in a mortar with a dash of salt
1 bouillon cube (optional)
2 tomatoes, diced fine (keep the tomato juice to cook the rice in)
salt, pepper or seven-spice to taste, add a dash of cinnamon if desired
1 Tbsp dry mint powder (optional)
1 cup water or chicken stock
1 pita bread, cut into croutons and fried in 1 cup of oil
1. In a saucepan, over medium heat, pour the oil; add the chopped onions and fry till golden. Add the rice and fry for 20 seconds until all the grains are coated with oil. Add the tomatoes, spices (not mint yet) and garlic and stew the mixture for 5 minutes; pour the water, bouillon cube, pomegranate molasses and cover. Simmer the mixture for 20 minutes until the rice is soft and has soaked up the water. Fry the croutons in oil till crisp and browned, drain and place on a plate. Pour the rice over the croutons and serve immediately with a sprinkle of dry mint powder if desired.
NOTE: It is preferable to fry the croutons a few minutes before the rice is done.
First time I saw a coffee grinder used as a percussion instrument!
Comments
21 Comments • Comments Feed
Rosa says:
A delicious rice dish. That is indeed an interesting music instrument!
Cheers,
Rosa
On July 14, 2013 at 2:42 am
Belinda @zomppa says:
Beautiful rice! Fesenjoon on the menu tonight, so maybe…..
On July 14, 2013 at 4:28 am
Mani says:
Where and when do u put pomegranate molasses?
On July 27, 2022 at 5:05 pm
Joumana Accad says:
@Mani Sorry, I forgot to mention this, and have edited the recipe. The pomegranate molasses is added with the broth or water.
On July 28, 2022 at 8:13 pm
Elizabeth says:
Looks very interesting. Love the addition of pomegranate molasses. I’ve never of dried mint powder though could dried mint be substituted.
On July 14, 2013 at 5:10 am
Joumana says:
@Elizabeth: the mint powder I am referring to is dried mint! 🙂
@Mark: Your recipe sounds so clever and stylish! I think you are the best in this case! 🙂
@Nidal: c’est surtout au Liban et en Syrie qu’on l’utilise je crois, vu que les grenades poussent bien ici; on en a dans le jardin, des douces et des amères pour la mélasse. ça donne un goût fruité au plat et un peu citronné. C’est bon, surtout avec des aubergines.
@Nidal; oui, ici on le fait aussi avec des lentilles donc il y a les 2 versions; j’avais parlé de la version lentilles qu’avait préparé Rima @ Rimram gourmet et c’est un délice!!
https://www.tasteofbeirut.com/2013/01/brown-lentil-casserole-horrak-esba3o/
@Nidal: le reportage est super sympa, merci!!! et merci de tous ses compliments! 🙂
@Phil in the kitchen: You can add it at the same time as the tomato or later; one recipe book says later, personally I like to add it with the sauce and the mint later at serving time.
On July 14, 2013 at 7:37 am
Mark Wisecarver says:
Wow! Once again excellent post and fotos!
I make a dish very similar to this that is loved by all so I’ll explain mine a bit.
First I halve the pita then in a hot pan with Olive oil in goes the pita half.
I add spices to the hot bread and then flip it, flip it back and then plate it with the additions and finally slice the hot crispy pita into wedges that now form “spoons”.
It’s quick, very simple and loved. As always, you are the best. 🙂
On July 14, 2013 at 8:54 am
Nidal says:
Bonjour Joumana,
Autant le nom de ce plat est très, très familier à mon oreille, autant le plat ne me disait pas grand chose….Jusqu’à aujourd’hui. Merci !
Serait-ce une des versions orientales du risotto Italien…?
J’ai encore le goût de ce “Harrak osba3o” à la bouche. Y compris le goût de la menthe séchée et légèrement broyée que ma mère incorporait à cette recette.
En revanche, le “Pomegranate molasses”…C’est une substance que je n’ai jamais vu utiliser par Mesdames le cuisinières de Jordanie et de Palestine…
On July 14, 2013 at 9:59 am
Margaret says:
Rice sides are always so handy to have around. This one looks perfect.
On July 14, 2013 at 11:50 am
Gabi says:
Most countries have that kind of simple dishes with a minimum of ingredients but in the right combination. One should pay a lot more attention to those recipes. Usually everything is available and in stock at home. I like the mint in this one and will definitely give it a try.
On July 14, 2013 at 4:41 pm
Nidal says:
C’est encore moi…Je suis désolé !
Joumana, je te livre, ici, la recette telle que la préparait “Im Bassel”, notre voisine en Jordanie (Amman). Je viens d’appeler mon père et ma sœur en Jordanie, qui m’ont donné, chacun à sa façon, leurs description de ce plat.
Im Bassel, est aussi la meilleure amie de ma mère. Elles faisaient ensemble, avec d’autres femmes, leurs séances d’épilation à la pâte molle de sucre caramélisé, pendant que nous enfants, assis en deuxième rang, nous nous contentions de lécher les restes dans les casseroles.
Sa recette est différente. Forcement, car elle est faite à base de lentilles vertes et de pâtes fraîches coupés en rectangle ou en lanières.
Je me souviens très bien de son plat déposé dans le garde-manger, pour être manger froid le soir. C’était une préparation très épaisse, avec des lentilles très cuites, de la Coriandre, des oignons…et des rectangles de pâtes fraîche déposées (Donc cuites légèrement par la chaleur de la sauce ds lentilles)
C’est un plat qui se mangeait froid (chaleur ambiante).
Le lien, ci-dessous, le montre en version syrienne:
http://chefindisguise.com/2012/09/02/horaa-osbao-%D8%AD%D8%B1%D8%A7%D9%82-%D8%A7%D8%B5%D8%A8%D8%B9%D9%87-%D8%B1%D9%82%D8%A7%D9%82%D9%87-%D9%88-%D8%B9%D8%AF%D8%B3/
On July 15, 2013 at 1:59 am
Joumana says:
@Nidal: Très drôle, la séance d’épilation, très exotique! vraiment tu devrais écrire un livre !
On July 15, 2013 at 6:23 am
deana@lostpast says:
Love this recipe and the name. Perfect combination with the pomegranate molasses (that makes everything better).
On July 15, 2013 at 5:12 am
Nidal says:
C’est parfait, Joumana !
Les deux versions existent donc. Je ne le savais qu’à moitié…
Je profite de l’occasion pour te féliciter de la qualité de tes prises de vue (photos) mais surtout pour l’harmonie parfaite entre les couleurs, les textures et les supports (Belle vaisselle, nappes, couverts…etc.) Tout cela donne une élégance à tes compositions qui reflète ta personnalité. Comme on dit ici: “A l’image du personnage”.
Je sors un peu du sujet, mais ne pouvais pas m’empêcher de t’envoyer ce lien (Que tu connais déjà, peut être ! ):
On July 15, 2013 at 9:42 am
Coco says:
There’s an Armenian version of this dish that I could eat
EVERY
DAY!
The pom syrup and mint are a lovely variation and crispy pita is irresistible.
I can’t wait to try this Lebanese version, Joumana.
Thanks!
On July 15, 2013 at 10:22 am
zerrin says:
Sounds like a real flavorful rice! Love pomegranate molasses and spices in it! Is that coffee grinder? I’ve never seen it before and it’s so creative to use it as a musical instrument.
On July 15, 2013 at 3:32 pm
Phil in the Kitchen says:
Just my sort of dish. I sometimes wonder how I ever managed to cook much at all before I discovered pomegranate molasses. I can’t live without it now. Just to be certain – do I add the pomegranate molasses and mint to the rice at the same time as the water?
On July 15, 2013 at 5:29 pm
Irina @ wandercrush says:
Hahah, what a charming dish name and origin. I love love love tomato rice in any cuisine. I haven’t tried the Lebanese version, so this is going onto my list!
On July 15, 2013 at 10:54 pm
Susan says:
What a flavorful way to prepare rice! I had to smile about the croutons 🙂
On July 18, 2013 at 2:40 pm
Tom | TallCloverFarm says:
Hi Joumana, thank you for another wonderful recipe. I’ve never eaten rice made in this way, but that will change thanks to you. Looks delicious!
On July 29, 2013 at 10:59 am
kinaly oper says:
Very good post. I certainly love this website. Thanks!
On December 2, 2013 at 10:46 am