Harīsat al-Aruzz (Rice Harīsa, a.k.a. al-ʿArsiyya)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- fatty meat
- rice
- rendered chicken fat
- sugar
Instructions
- Cut fatty meat oblong and proceed as in the wheat harīsa, but use coarsely pounded rice (jarīsh) instead of wheat.
- After adding the rice to the meat, continue exactly as for the wheat harīsa.
- When ladled out, pour rendered chicken fat over the surface and dust with sugar.