Sides, Technique

Iraqi Red Rice-A Richly Colored Side Dish

| by Eliyahu Mintz
Iraqi red rice with fruit and nut garnish

Iraqi red rice is the kind of dish that brings comfort, color, and rich flavor to any meal. Simmered in tomato and garlic, it’s perfect alongside roast chicken, grilled meat, or even a simple fried egg for a weeknight dinner that feels special. But for people who love to cook, the recipe is also an interesting one.

I was certain the rice would be overcooked and mushy after such a long cooking time. Instead it came out perfect, with each grain separate and a beautiful rich red color that looked great on the plate. It’ll dress up any bland-looking entrée. And your family is going to love it.

 

Iraqi Red Rice

Yield: 6 servings

Ingredients:

  • 2 cups Basmati rice
  • 3 1/2 cups boiling water
  • 2 Tbsp pareve chicken consommé powder
  • 3 Tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp sweet paprika
  • 1 tsp turmeric
  • 4 Tbsp tomato paste
  • 6 medium garlic cloves, peeled

Method:

  1. Place rice in a bowl, cover with water and soak for 30 minutes.
  2. Add consommé powder to boiling water and set aside.
  3. Rinse the rice three times, then drain all the water.
  4. In a large pot, warm olive oil over medium high heat, then add the rice and sauté for two minutes.
  5. Add the salt, paprika and turmeric and sauté for two minutes.
  6. Add the tomato paste and stir to coat the rice. Add the stock and garlic, then bring to a boil over high heat, stirring frequently.
  7. When small holes form in the rice and all the water has been absorbed, lower the heat.
  8. Cover the pot with a double layer of paper toweling and a tight-fitting lid.
  9. Allow the rice to steam for an hour—no peeking—don’t worry, it won’t overcook.
  10. Fluff rice and top with fruit and nut garnish before serving

Fruit and Nut Garnish

  • 1 cup sliced almonds
  • 1/2 cup yellow raisins
  • 1 onion, finely sliced into ribbons
  • 2 Tbsp corn or sunflower oil, divided

 

  1. Heat a nonstick skillet over medium high heat, then add the almonds. Stir the almonds to toast evenly, about 2 to 3 minutes. Remove almonds from skillet and set aside.
  2. Pour 1 tablespoon of oil into the skillet and warm over medium heat. Add raisins and fry until slightly golden and plump, about 2 to 3 minutes. Remove raisins from skillet and set aside.
  3. Add remaining oil to the skillet and warm over medium heat. Add the onions, lower heat and sauté until golden brown, about 15-20 minutes.
  4. Serve over rice.