Total Time
Prep 10 mins
Cook 15 mins

Quick and colorful rice dish.

Ingredients Nutrition


  1. Place carrots in saucepan add water, cover. Bring to a boil, reduce heat, cover and simmer for about 5 minutes. Drain.
  2. Melt margarine in a skillet on medium heat. Add onions, sauté until lightly brown.
  3. Combine drained carrots, rice and onions. Stir in pine nuts, raisins, chilies, and spices.
  4. Simmer over low heat for about 10 minutes. Serve hot.
Most Helpful

As written, this recipe has a few problems, but with some adjustments it was very good. Similar to the other reviewer, I felt that the recipe called for too much onion. I also thought that the spice amounts were way too large (and I don't typically say that...I usually add extra spices). I used one onion when I prepared this, and I used a teaspoon each of the four spices, rather than a tablespoon each. Next time I would probably reduce even further, especially the clove, as my tongue was tingling from all the spice. I wonder if maybe the recipe calls for 2 1/2 cups uncooked rice (5 cups cooked), as this would make more sense with the spice and onion amounts. Regardless, I enjoyed the finished product and would make this again with the adjustments I mentioned above. I would probably add a green veggie to it, too (maybe peas) to make the rice more colorful. Thanks for sharing!

Aunt Cookie October 26, 2010

I changed this a lot to suite our preferences and cooking style plus what I was serving it with and it was 5 stars that way but did not try it the original way but am writing this review as what I made was very good. I used yellow raisins, butter, not margarine to be healthier!! Less onion as it seemed a lot. No jalapeño as we don't enjoy heat, white Basmati rice I cooked in extremely a lot less cinnamon as well as cumin I left out the clove per preference and the cardamom because it was already in Emirati Style Yellow Chicken Stock which I cooked my rice in. I cooked the onion and then added the grated carrots and raisins to steam with them at the end. I would say the original recipe needs sea salt which I use in my stock to taste. I toasted the pine nuts then basically followed the rest. Served it with Mom's Grilled Chicken (Aka Chicken Delicious), Balkan (thick) yogurt plus a fresh salad. I would make it how I did again.

UmmBinat July 07, 2010