👨‍🍳 조리법

1. 1

   Cook the Rice: In a medium saucepan, combine the rinsed rice with 600ml of water and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender. Let it steam, covered, off the heat for another 5 minutes.

   ⏱️ 25 minutes
2. 2

   Toast the Bread: While the rice cooks, heat 3 tablespoons of vegetable oil or ghee in a large skillet over medium heat. Add the torn bread pieces and fry, stirring occasionally, until they are golden brown and crispy. This should take about 8-10 minutes. Remove the toasted bread with a slotted spoon and drain on paper towels.

   ⏱️ 10 minutes
3. 3

   Prepare the Yogurt Sauce: In a medium bowl, combine the yogurt and minced garlic. Whisk vigorously until smooth and well combined. Season with a pinch of salt if desired. For a smoother sauce, you can gently warm it slightly in a small saucepan over very low heat, stirring constantly, but do not boil.

   ⏱️ 5 minutes
4. 4

   Toast the Pine Nuts: In a small dry skillet, toast the pine nuts over medium-low heat, stirring frequently, until they are lightly golden and fragrant. Be careful, as they can burn quickly. Set aside.

   ⏱️ 3 minutes
5. 5

   Assemble the Fattah: In a large serving bowl, spread the toasted bread pieces evenly on the bottom. Top the bread with the cooked rice, spreading it into a uniform layer. Gently pour the garlic yogurt sauce over the rice, ensuring it covers the surface. Garnish generously with the toasted pine nuts.

   ⏱️ 5 minutes