An exquisite specialty of Damascus in Syria to serve over 1 1/2 cups rice, cooked by any method for plain rice (pages 337–339).
Recipe information
Yield
serves 4
Ingredients
1/2 cup ground almonds
2 1/2 cups chicken stock (page 143)
Salt and white pepper
2 cloves garlic, crushed
2 tablespoons chopped flat-leaf parsley plus 2 tablespoons to garnish
1/2 teaspoon sugar
Juice of 1 lemon, or more
Pinch of turmeric (optional)
Preparation
Step 1
Mix the almonds and cold stock together in a saucepan. Bring to the boil, season to taste, and add all the other ingredients. A pinch of turmeric may be used to give the sauce an attractive pale-yellow color. Simmer gently, stirring occasionally, for 20–30 minutes, until the mixture thickens and the ingredients have blended to give a rich, flavorsome sauce.
Step 2
Serve ladled over rice, with a sprinkling of chopped parsley.
Variation:
Step 3
Add some chicken, cut into small pieces, and 2 tablespoons pine nuts.
