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Slightly sweet, from all the caramelized onions and raisins, this makes a stunning rice pilaf!
This recipe is by food enthusiast and author Farah Abu Maizar. She has launched her latest cookbook 'Every Little Crumb's Ramadan 2025', which features more than 100 recipes inspired by her Palestinian-Jordanian roots.
INGREDIENTS:
- 2 onions, grated or processed in a food processor until very finely chopped
- 1/3 cup ghee (plus 1 tbsp, or you can use olive oil)
- 2 cups basmati rice, soaked for 20 minutes and rinsed until water runs clear
- 3 cups chicken stock (1 stock cube dissolved in 3 cups hot water)
- 1/2 tsp each salt and cinnamon powder
- 1/4 tsp black pepper
- 1 cinnamon stick
- 1/2 cup mixed nuts (e.g., almond slivers, flaked almonds, and pine nuts)
- 1/2 cup golden raisins
INSTRUCTIONS:
Add 1/3 cup of ghee to a large saucepan over medium-high heat. Once melted, add the grated onions and caramelize, stirring frequently, until the onions turn golden brown (15-20 minutes).
Once the onions are caramelized, set aside 1/4 cup of the onions for garnish.
To the rest of the onions in the pot, add the drained basmati rice and toast for 3-4 minutes, stirring constantly.
Add the chicken stock, salt, cinnamon powder, black pepper, and cinnamon stick. Stir to combine.
Bring the mixture to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until the rice has absorbed all the liquid. Remove from heat and let it sit covered for 10 minutes. Fluff the rice gently with a fork.
In a small skillet, melt the remaining tablespoon of ghee over medium heat. Add the mixed nuts and toast for a few minutes until they turn golden.
Add the raisins to the skillet and cook for another minute. Remove from heat and transfer to a small bowl.
Place the rice on a serving platter and top with the reserved onions, toasted nuts, and raisins.
Enjoy!
Visit www.everylittlecrumb.com to buy 'Every Little Crumb's Ramadan 2025'
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