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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.
cups low-sodium chicken or vegetable broth
cup tomato paste
01In a 1-quart liquid measuring cup or medium bowl, whisk together the broth and tomato paste; set aside. In a large saucepan over medium, toast the almonds, stirring often, until golden brown, 2 to 3 minutes. Transfer to a small bowl; set aside.
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