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Rice, Noodles, and Other Grain Foods

1 Tablespoon oil or rendered lamb fat
1/2 small red onion, minced
1/2 small yellow onion, minced
3 cloves garlic, minced
1/2 teaspoon cumin, whole or ground
4 cups rice
1/2 cup dried chick peas, soaked for one hour
1 and 1/2 teaspoons salt
1/2 teaspoon sugar
2 carrots, cit into very thin half-inch strips
7 cups water or lamb stock
3 Tablespoons golden raisons
1 spring fresh coriander, minced
1. Heat oil or rendered fat in a large heavy saucepot and fry the onions and the garlic until they are still soft but lightly browned, then add the cumin and fry another half minute.
2.Add the rice and fry, constantly stirring, for two minutes. Then add the drained chick peas, salt, sugar, carrots, and stock, and bring to the boil, then reduce the heat to low, cover the pot, and simmer for twenty-five minutes, then remove from the heat source. Lightly stir this mixture, add the raisons and recover it, and let it rest another twenty-five minutes.
3. Gently lift the rice onto a large platter or into a bowl, sprinkle with the coriander, and serve

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