Cook4 hrs 32 mins
A Persian recipe by Israeli chef Hanoch Bar Shalom. Kosher for Passover only for Sephardim. Bar Shalom suggests making a double amount of the currant mixture to save for garnishing salads, meats and poultry. That part of the recipe is kosher for everybody.
- 1 cup currants
- 1 tablespoon balsamic vinegar
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons chopped thyme
- 2 cloves garlic, crushed
- freshly ground pepper
- 1⁄4 cup pine nuts
- 1⁄2 tablespoon olive oil
- 1 large onion, finely chopped
- 3 tablespoons oil
- 2 cups rice
- 3 cups water
- 1⁄4 teaspoon cinnamon
- 3 tablespoons finely chopped dill
- 3 tablespoons finely chopped mint
- 3 tablespoons finely chopped Italian parsley
- Mix the currants, vinegar, oil, thyme and garlic.
- Season with a generous amount of pepper.
- Let stand at least 4 hours before serving.
- Toast the pine nuts in 1/2 tablespoon olive oil in a small skillet over low heat until lightly browned, 2 minutes.
- Watch them carefully; they burn easily.
- Cook the onions in oil until golden, stirring often.
- Add the rice and cook, stirring, an additional minute.
- Add the water and season with salt, pepper and cinnamon.
- Bring to a boil, lower heat and cook covered over low heat until the water is absorbed, 20 minutes.
- Remove from heat and let sit undisturbed for 10 minutes.
- Stir in the rest of the ingredients with a fork.
- Transfer to a serving bowl or platter and garnish with Seasoned Currants.
Love this recipe! If you are looking for a flavorful rice dish, look no further. The seasoned currants really make this dish stand out. The mint was also a wonderful addition. The fresh herbs are a must for this recipe. I am not a big fan of dill, so I only used 1 Tablespoon; next time I would go with the 3 Tablespoons as indicated. Ultra Fab! Happy Birthday Gay!
I have just found this recipe and my mouth is watering! Im off to try it...yummy!!