Herbed Rice With Currants In Olive Oil And Balsamic Vinegar

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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.

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Steps

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Mix the currants , vinegar , oil , thyme and garlic.

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Season with a generous amount of pepper.

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Let stand at least 4 hours before serving.

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Toast the pine nuts in 1 / 2 tablespoon olive oil in a small skillet over low heat until lightly browned , 2 minutes.

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Watch them carefully.

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They burn easily.

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Cook the onions in oil until golden , stirring often.

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Add the rice and cook , stirring , an additional minute.

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Add the water and season with salt , pepper and cinnamon.

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Bring to a boil , lower heat and cook covered over low heat until the water is absorbed , 20 minutes.

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Remove from heat and let sit undisturbed for 10 minutes.

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Stir in the rest of the ingredients with a fork.

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Transfer to a serving bowl or platter and garnish with seasoned currants.

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Ingredients

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currants, balsamic vinegar, extra virgin olive oil, thyme, garlic, pepper, pine nuts, olive oil, onion, oil, rice, water, cinnamon, salt, dill, mint, italian parsley