Side dish, another classic from the Jewish Ashkenazi culinary delights.
Made with 2 cups of long grained Persian rice
1/4 cup of canola oil
4 cups of water
tea spoon of salt
1/2 cup of toasted almonds
150 grams of dried blue plumbs (prunes)
2 table spoons of sugar
1 vanilla pod
Place the sugar and the oil in a Teflon pan, heat the mixture until the sugar caramelizes, add the rice, water, and vanilla pod, bring to a boil.
Place the prunes in hot water for 10 minutes, then combine with the rice, boil for 10 minutes.
Finally mix in the toasted almonds. Can be enjoyed by vegans and vegetarians alike.