الأرز المعمر

We place the ghee in a pan over heat until it melts completely.

We add the chopped onion to the ghee and sauté until it softens and turns light golden.

We add the rice to the onion and ghee mixture, stirring well to coat all the grains.

We season with salt, black pepper, and a pinch of nutmeg, mixing until evenly combined.

We pour one cup of water or broth over the rice and let it simmer on low heat until most of the liquid is absorbed.

We grease a clay baking dish (tagine) generously with ghee.

We transfer the partially cooked rice into the dish and spread it evenly.

We pour the milk over the rice in the dish.

We add the cream or clotted cream on top, spreading it over the surface.

We place the dish in a preheated oven, baking for 20 minutes at the highest temperature, then for 20–25 more minutes at 200°C (392°F) until the top turns golden and slightly crispy.