Yield: 6
Sweet Rice in Raisins and Date-Honey
5.0 Stars (2 Reviews)
Rice sautéed with date-honey, raisins, onions and fresh parsley.
Prep Time
5 minutes
Cook Time
14 minutes
Additional Time
45 minutes
Total Time
1 hour 4 minutes
Ingredients
- Approx. 2 cups Persian rice - 12.6 ounces / 360 grams
- 2 mediums onions, coarsely chopped (both together, with skins still on them - 8.25 ounces / 230 grams)
- parsley leaves 1 1/2 airy cups (around 1 ounce / 30 grams
- 1/2 cup oil (canola/cotton/corn/sunflower seed)
- 1 teaspoons curry powder (optional)
- 1/2 to 1 teaspoon kosher salt (the less salt, the sweeter the end result)
- 1/4 to 1/2 teaspoon white pepper (optional)
- 4 cups boiling water
Raisins
- Approx. 7 ounces / 200 grams white large raisins, pre-soaked 1/2 hour in tap water, drained and dried - Do this when the rice is cooking.
- 2 tablespoons oil
Date Honey
- 6 tablespoons
Instructions
Fry raisins in oil on LOW FLAME for 2 minutes. Set aside.
In same pan (you don't have to rinse it), brown onions 5 minutes on high flame (large burner).
Add curry powder, kosher salt and white pepper and then add the parsley. Fry 2 more minutes.
Add rice. Fry-mix 6 minutes, still on large burner, high flame.
Add boiling water and as soon as it boils, REMOVE FROM HEAT. Set aside 45 minutes, COVERED in several towels.
Place rice into mixing bowl and add fried raisins and 6 tablespoons of date-honey. Mix gently.
Serve hot as side dish.
Notes
- IMPORTANT! MEASURE THE BOILING WATER WITH THE SAME CUP AND UP TO THE SAME HEIGHT AS YOU MEASURED THE RICE (EVEN IF YOU DIDN'T WEIGH ANYTHING).
- Basmati rice comes out ok. I prefer Persian. I like the results with Jasmin rice even less.
- ALways try to cook in non-stick pans/pots.