Rice with Almonds, Raisins and Tahini

Rice with almonds, raisins and tahini.

Use local rice to make an apricot-almond pilaf drizzled with tahini. Watch Feast TV host Cat Neville make this recipe from start to finish in our Bread & Grain episode.

Rice with Almonds, Raisins and Tahini

Tahini Sauce

  • 2 garlic cloves, minced
  • ½ tsp fine sea salt
  • ½ cup tahini
  • 3 Tbsp fresh lemon juice
  • Cold water

Rice with Almonds, Raisins and Tahini

  • 4 Tbsp butter
  • Cinnamon stick
  • 1 medium yellow onion, diced
  • 2 cups long grain, basmati or jasmine rice
  • 2 tsp tumeric
  • ¼ cup almonds, chopped
  • ⅛ cup golden raisins
  • ⅛ cup dates, chopped
  • ½ tsp salt
  • Tahini sauce (recipe below), to serve
  • Flat-leaf parsley, chopped
  • Sumac, for garnish

| Preparation - Tahini Sauce | In a small bowl, stir together the garlic, salt, tahini and lemon juice. Note that the tahini will seize up; that’s normal! Add cold water to the bowl, whisking, until the tahini becomes creamy and you’ve reached your desired consistency.

| Preparation - Rice with Almonds, Raisins and Tahini | Add butter to a Dutch oven and heat on medium-high until the butter has melted. Add cinnamon stick and allow to sizzle until fragrant, about 10 seconds. Add onion to pan and saute until beginning to caramelize, then add the rice and stir to coat the grains with butter. Stir in the tumeric, almonds, raisins, dates and salt, then cover with 2 and ⅔ cups water. Allow to come to a boil and then simmer for about 20 minutes, until the rice is tender, but not overcooked. Serve drizzled with tahini sauce  and sprinkled with parsley and sumac.

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Publisher

Catherine Neville is the publisher of Feast Magazine and producer of Emmy-winning Feast TV.

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