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Red Rice with Almonds, Raisins and Fried Onions

Red Rice with Almonds, Raisins and Fried Onions

By Diane UngerAugust 9, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

Fragrant with spices, tinted rust red with umami-rich tomato paste, and full of texture and layers of flavor, this is our adaptation of an Iraqi rice dish from “The Kitchen Without Borders” by Eat Offbeat, a New York catering company that creates jobs for immigrants and former refugees. The spicing comes from a Middle Eastern spice blend called baharat, or sabaa baharat, that varies from producer to producer, but typically includes black pepper, cumin and a mixture of warm spices. Look for it in spice shops and well-stocked grocery stores. If it’s not available, use 2 teaspoons ground cumin, 1 teaspoon each ground cardamom and ground cinnamon, ½ teaspoon ground allspice and ¼ teaspoon ground black pepper.

Tip

Don’t bypass the step of dissolving the tomato paste in the broth. This ensures that the paste is distributed evenly throughout the rice.

Ingredients
  • 2 ¼

    cups low-sodium chicken or vegetable broth

  • ¼

    cup tomato paste

  • ½

    cup slivered almonds

  • 2

    tablespoons plus ½ cup grapeseed or other neutral oil, divided

  • 1 ½

    cups basmati rice, rinsed and drained (see headnote)

  • 1

    tablespoon baharat (see headnote)

  • 3

    medium yellow onions, halved and thinly sliced

  • Kosher salt and ground black pepper

  • ¾

    cup golden raisins

Step 1

In a 1-quart liquid measuring cup or medium bowl, whisk together the broth and tomato paste; set aside.

In a large saucepan over medium, toast the almonds, stirring often, until golden brown, 2 to 3 minutes. Transfer to a small bowl; set aside.

Step 2

In the same saucepan over medium, combine the 2 tablespoons oil and the rice. Cook, stirring, until the rice is lightly browned, about 3 minutes.

Add the baharat and cook, stirring, until fragrant, about 30 seconds. Stir in the broth mixture and bring to a simmer over medium-high.

Reduce to low, cover and cook until the water has been absorbed, about 18 minutes.

Step 3

Meanwhile, in a 12-inch skillet over medium-high, heat the remaining ½ cup oil until shimmering. Add the onions and ½ teaspoon salt; cook, stirring only occasionally to start, then more often when the onions begin to color, until lightly browned, about 10 minutes.

Add the raisins and cook, stirring, until the onions are deeply caramelized, 10 to 15 minutes; reduce the heat if the onions are browning too quickly.

Using a slotted spoon, spread the mixture on a paper towel-lined plate, then sprinkle with ¼ teaspoon salt; set aside.

Step 4

When the rice is done, remove the pan from the heat. Uncover, drape a kitchen towel across the top and re-cover. Let stand for about 5 minutes.

Using a fork, fluff the rice. Taste and season with salt and pepper. Transfer to a serving dish and top with the onion mixture and the almonds.

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