Red Rice with Almonds, Raisins and Fried Onions

4 to 6 Servings

35 minutes

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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



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


  • cups low-sodium chicken or vegetable broth

  • ¼


Jennifer B.
September 1, 2022
Great combo of tastes.
This was delicious, I even used it with an Asian dish. I also used ras El hanout instead of baharat.