Red Rice with Almonds, Raisins and Fried Onions | Christopher Kimball’s Milk Street

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The many-spice solution to red rice with almonds.

Red Rice with Almonds, Raisins and Fried Onions

35 minutes

Red Rice with Almonds, Raisins and Fried Onions

Fragrant with spices, tinted rust red with umami-rich tomato paste, and full of texture and layers of flavor, this is our adaptation of an Iraqi rice dish from “The Kitchen Without Borders” by Eat Offbeat, a New York catering company that creates jobs for immigrants and former refugees. The spicing comes from a Middle Eastern spice blend called baharat, or sabaa baharat, that varies from producer to producer, but typically includes black pepper, cumin and a mixture of warm spices. Look for it in spice shops and well-stocked grocery stores. If it’s not available, use 2 teaspoons ground cumin, 1 teaspoon each ground cardamom and ground cinnamon, ½ teaspoon ground allspice and ¼ teaspoon ground black pepper.

4 to 6

Servings

Tip

Don’t bypass the step of dissolving the tomato paste in the broth. This ensures that the paste is distributed evenly throughout the rice.

35 minutes

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