Growing up, my mother was a single parent who worked really hard to provide for me. She held down two jobs, one at a grocery store and another at a somali restaurant. Despite her long hours, she always made time for me. She would get me ready for school in the morning, drop me off, go to work then pick me up from school and drop me off at her sister’s house, and then head back to work. Late at night at around 1am usually, she would wake me up and take me home. On some nights, we would eat dinner together really late, usually chicken leg and rice, which ended up becoming my favourite dish and became our Ramadan tradition when I grew up. Six years ago, I made the decision to become a vegetarian, but this year, due to health reasons, I’ve started eating chicken again. I’m excited to revive this tradition and enjoy chicken and rice during iftar once more. Although I haven’t quite mastered the art of making rice just yet, I’m looking forward to reliving this special bond with my mother through food.
1 cup long-grain white rice
2 cups water
1/2 teaspoon salt
1 tablespoon unsalted butter, optional
1 tablespoon finely chopped parsley, optional