Herbed Rice With Currants in Olive Oil and Balsamic Vinegar
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. That part of the recipe is kosher for everybody.
- 1 cup currant
- 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.