I usually make this when I have leftovers of basmati rice. If you don’t have rice leftovers, it takes 12 minutes to cook basmati (but make sure you wash it thoroughly). You can make it with one type or bunch of types of herbs. If you don’t have baharat, put ¼ teaspoon cinnamon and grate a little bit of nutmeg instead. You can see how I make it in my story/highlights in Instagram @ShellysHumbleKitchen, follow me if you don’t, I post more recipes over there. xxs
It’s delicious with harissa.
Rice, caramelized onions & herb salad
- 3 tablespoons avocado or olive oil
- 1 large onion - peeled and sliced
- ½ teaspoon baharat
- Handful barbaries - zereshk
- Handful herbs such as cilantro - parsley, dill and basil, chopped
- Handful almonds - toasted and chopped
- 3-4 cups cooked basmati*
- Olive oil
- Lemon zest from 1 lemon - optional
- Warm the avocado oil in a medium skillet over medium heat. Add the onion, baharat and salt and mix. Lower the heat to medium-low and cook for 5 minutes, stirring occasionally. Add the barbaries and cook until the onion is caramelized, about 5 minutes.
- Meanwhile toast the almonds at 350°F/200°C preheated oven or toaster oven for 5 minutes. Chop them and set a side.
- Chop the herbs and set a side.
- If the basmati is cold, warm it up a bit then put in a salad bowl. Add the onions and herbs, drizzle olive oil and zest the lemon in. Toss and taste, correct seasoning if necessary. Serve as a salad or side. It’s delicious with harissa on the side.