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Rice, caramelized onions & herb salad

Servings: 4 as a side or salad
Author: Shelly


  • 3 tablespoons avocado or olive oil
  • 1 large onion - peeled and sliced
  • ½ teaspoon baharat
  • Salt
  • 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.