Adeena Sussman’s Jeweled Rice
Because of its sweet, savory, and herby elements, this rice seems to go with everything. Basmati and jasmine rice both work well here, and though the barberries have a nice tartness, you can swap in whatever dried fruit you have around (same goes for the pistachios; use any nut you like).
Adeena Sussman’s Sababa is Kitchn’s March pick for our Cookbook Club. See how you can participate here.
Adeena Sussman's Jeweled Rice
This sweet, savory, and herby rice dish is a side dish that will steal the show.
Ingredients
- 6 tablespoons
extra-virgin olive oil
- 1
jumbo onion, thinly sliced
- 1 teaspoon
kosher salt
- 1 1/2 cups
basmati or jasmine rice
- 1/2 cup
finely chopped dill, plus more for garnish
- 1/3 cup
barberries or chopped dried cranberries
- 1/3 cup
toasted pistachios, coursely chopped
- 1/4 cup
toasted sliced almonds
Zest of 1 lemon
- 1/4 teaspoon
freshly ground black pepper
Instructions
In a large skillet, heat 3 tablespoons of the olive oil over medium-high heat. Add the onions and cook, stirring frequently at first to prevent the onions from burning, until the onions begin to soften, 5 minutes. Reduce the heat to medium and cook, stirring often, until the onions begin to turn light golden, another 20 minutes. Reduce the heat to medium-low, add 1/4 teaspoon of the salt to the onions and cook, stirring, until the onions are caramelized and deep golden, another 15 to 20 minutes.
In a colander, rinse the rice until the water runs clear. In a large saucepan, bring the rice and 2 1/4 cups water to a boil, reduce the heat to low, cover, and simmer until the rice has absorbed all the water and is fluffy, 16 to 17 minutes. Uncover the rice and stir in the caramelized onions, dill, barberries, pistachios, almonds, and lemon zest with the remaining 3 tablespoons olive oil, 3/4 teaspoon salt, and the pepper.
Recipe Notes
Recipe from Sababa: Fresh Sunny Flavors From My Israeli Kitchen, (c) Adeena Sussman and Avery Books