Alex's Rice and Raisins
Persian-Style Rice with Onions, Raisins, and Crispy Potatoes
A fragrant, golden rice dish inspired by Persian carrot rice — updated with caramelized onions, pine nuts, and sweet raisins. Perfect for the holidays or any special dinner.
🌾 Ingredients
10 cups water
1 tablespoon kosher salt
2 cups washed basmati rice
3–4 tablespoons avocado oil (divided)
1 cup finely diced yellow onion
½ cup pine nuts
1 cup small black raisins
¼ teaspoon turmeric
2–3 medium Yukon gold potatoes, peeled and thinly sliced
1 cinnamon stick
3–5 cardamom pods
¼ cup chicken stock (or water)
Salt and pepper to taste
Optional garnish: fresh parsley, mint, pomegranate seeds, flakey salt
👩🍳 Directions
Parboil the Rice:
Bring 10 cups of water to a boil with 1 tablespoon kosher salt. Add the washed basmati rice and cook for 7 minutes. Drain and set aside.
Prepare the Onion Mixture:
In a large skillet, heat 2 tablespoons avocado oil over medium heat. Add the diced onion and sauté until translucent.
Add pine nuts and cook 1–2 minutes until lightly golden, then stir in raisins. Cook for another minute and remove from heat.
Combine this mixture with the rice. Taste and adjust salt as needed. Add the cinnamon stick and cardamom pods to the mixture.
Create the Crispy Potato Layer (Tahdig):
In a well-seasoned cast iron or stainless-steel pan, heat 2 tablespoons avocado oil over medium heat. Add turmeric and swirl to combine.
Layer the sliced potatoes on the bottom of the pan, seasoning with salt and pepper.
Assemble & Steam:
Add the rice mixture on top of the potatoes, gently pressing down.
Cover and cook over medium heat for 5 minutes, then reduce to low.
About 10 minutes into cooking, drizzle ¼ cup chicken stock (or water) over the rice.
Continue cooking for a total of 20–30 minutes, until rice is tender.
Rest & Flip:
Turn off the heat and let the rice rest, covered, for 15–20 minutes.
To serve, loosen the edges with a fish spatula. Place a round platter over the pan and carefully flip to release.
The potatoes should form a crispy golden crust on top.
Garnish & Serve:
Sprinkle with chopped parsley, mint, pomegranate seeds, and a touch of flakey salt if desired.
💛 Notes
You can substitute avocado oil with ghee for a richer flavor.
To make it vegetarian, stick with water instead of chicken stock.
The crispy potato crust (tahdig) is the highlight — make sure to let it rest before flipping so it releases cleanly.
