Recipes

Adeena Sussman’s Jeweled Rice

Jump to recipe
Comments
We independently select these products—if you buy from one of our links, we may earn a commission.
Post Image
Credit: Dan Perez

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.

Comments
1 Rating

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

  1. 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.

  2. 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