Raisin Rice

A nutty rice pilaf with caramelized onions, toasted nuts and raisins. This festive rice dish is so packed with flavor and makes for a wonderful filling side dish.

Course Main Course

Cuisine Middle Eastern

Diet Gluten Free, Halal

Prep Time 10

Cook Time 30

Servings people

Calories 480kcal

Author Farah Abumaizar

Ingredients

2 onions, grated or processed in a food processor until very finely chopped
1/3 cup ghee plus 1 tablespoon (you can also use olive oil)
2 cups basmati rice, soaked for 20 minutes then rinsed until water runs clear
3 cups chicken stock (1 stock cube dissolved in 3 cups hot water)
1/2 teaspoon salt
1/2 teaspoon cinnamon powder
1/4 teaspoon black pepper
1 cinnamon stick
1/2 cup mixed nuts, I used 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. Stir frequently, and cook until the onions turn golden brown, it may take a good 15-20 minutes.
Once the onions have caramelized, set aside 1/4 cup of the onions onto another plate- this will be the garnish. To the rest of the onions in the pot, add the drained basmati rice, and toast, stirring constantly for 3-4 minutes.
Add the chicken stock, salt, cinnamon powder, black pepper and cinnamon stick. Stir to combine. Let this mixture come to a boil, then cover, reduce heat to low and simmer for 15 minutes or until the rice has absorbed all the liquid.
Turn of the heat and set the pot of rice aside without opening the cover. Let it stand 10 minutes, then fluff with a fork. Meanwhile you can toast the nuts and raisins.
Melt the remaining tablespoon of ghee in a small skillet over medium heat. Add the nuts, and toast for a few minutes until they start to turn golden brown. Add the raisins, and cook for another minute or so then immediately remove from the heat into a small bowl.
Place the rice (discarding the cinnamon stick) on your serving platter and top with the caramelized onions you reserved for garnish as well as the toasted nuts and raisins. Enjoy!

Video

Notes

📝 Ingredient Notes

Ghee: Traditional and has a great distinct flavor but olive oil or butter can be used as substitutes.
Onions: Yellow onions work best for caramelizing, but red or white onions will also do.
Golden raisins: Preferred for their tangy-sweet balance, but regular raisins are also fine. You can even add dried cranberries or pomegranates, or chopped dates.
Mixed nuts: Use your favorites — slivered almonds, pine nuts, flaked almonds, or even cashews all work well.
Basmati rice: Soaking it for 20 minutes beforehand then rinse thoroughly until the rice runs clear to helpswith fluffiness and even cooking.

❄️ Storing Leftovers

Store cooled raisin rice in an airtight container in the fridge for 3–4 days.
To reheat: Add 1–2 tablespoons of water per serving and gently steam in a skillet over low heat or microwave covered, stirring halfway through.

🔥 Top Tips for Success

Be patient with caramelizing the onions — deep golden brown is what you want, and it can take 15–20 minutes.
Toast the rice in the onions and ghee before adding liquid — this enhances the nutty flavor and helps keep grains separate. Keep stirring so that the rice doesn't stick to the bottom of the pan and burn.
Let the rice steam covered off the heat for 10 minutes after cooking to absorb any extra moisture and fluff up.

Nutrition