My boss was from Iraq and she made a warm rice dish that had raisins and pistachios and spices. Any recipes?

Question

I wish I could tell you more. I only can say that it was so wonderful that I think about it 15 years later.

Answer 1

This recipe has oranges, not raisins, but either would work as the sweet element...

Zarda Palau

Ingredients:

1 tb Salt

2 c Washed long grain rice

2 Oranges

1 c Sugar

1/4 c Oil

1/2 c Blanched almond slivers

2 3/16 lb Chicken b*****s

Salt; pepper

1 md Onion

1/2 c Pistachios (optional; but

-strongly recommended)

Serves:

8 Servings

Answer 2

Rice Pilaf with Pistachios and Golden Raisins Ingredients

1/4 c Finely chopped onion

2/3 c Chicken broth  

1/4 ts Turmeric  

2 tb Pistachio nuts; toasted  

1/8 ts Ground cardamom  

2 tb Golden raisins

1 1/2 ts Unsalted butter  

2 tb Thinly sliced scallion  

1/3 c Long-grain rice  

Instructions for Rice Pilaf with Pistachios and Golden Raisins

Can be prepared in 45 minutes or less. In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste. Serves 2. Gourmet February 1990 Posted to recipelu-digest by Sandy on Feb 26, 1998

Answer 3

I have a very good friend from Iraq and he swears by this recipe:

Rice with Pistachios and Raisins (Iraq)

960 ml water

1 tbsp rose water (available in Middle Eastern groceries)

1 pinch saffron

4 tbsp vegetable oil

480 ml basmati long-grain rice

1 tsp salt

2 tbsp vegetable oil

60 ml raw, unsalted, pistachios

60 ml raisins

Method:

In a large saucepan, mix the water, saffron, salt and four tablespoons of oil. Bring to a boil on high heat. Add the rice. Return to a boil, then lower to a medium heat. Let cook  uncovered until most of the water has been absorbed. Stir from the bottom up, lower heat to simmer, cover, and let simmer for 15 minutes. Meanwhile, heat the two tablespoons of remaining oil in a small pan. Fry the pistachios until slightly brown. Add the raisins, stirring for a few seconds until fluffy. Remove from heat. Serve the rice on a platter, garnished with the pistachio and raisin mixture