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Israeli Spiced Rice With Crispy Onions

Israeli Spiced Rice With Crispy Onions

Rating
4.5rating out of 5

(449 reviews from our customers)

Prep Time

35 min

Cuisine

Israeli

This is a classic Israeli rice dish flavoured with saffron, sultanas and curried chickpeas. It's served with a herbed, cucumber yoghurt and perfect crispy onions. Is-raeli-good!

Prep Time

35 min

Cuisine

Israeli

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 onion
Sultanas
30g sultanas
Saffron-(pinch)
1 pinch of golden saffron
garlic-clove
1 garlic clove
fresh-coriander
10g fresh coriander
fresh-dill
10g fresh dill
cucumber
1/2 cucumber
Greek-yoghurt
150g organic Greek yoghurt †
ground-cumin
1 tsp ground cumin seeds
mild-curry-powder
1 tbsp home blend curry powder
Chickpeas
1 tin of chickpeas
basmati-rice
150g fragrant basmati rice
You Will Need
Flour, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 bag of sultanas (30g)
  • 1 pinch of saffron
  • 1 garlic clove
  • 10g coriander
  • 10g dill
  • 1/2 cucumber
  • 1 Greek-style yoghurt pot (150g)<span class="strong">†</span>
  • 1 tsp ground cumin
  • 1 tbsp curry powder
  • 1 can of chickpeas (400g)
  • 130g basmati rice
Typical Values per 100g per serving
Energy 564 kJ
133 kcal
2365 kJ
559 kcal
Fat
of which saturates
2.7 g
1.2 g
11.4 g
5.2 g
Carbohydrate
of which sugars
22.1 g
4.6 g
92.7 g
19.2 g
Fibre 3 g 12.5 g
Protein 4.5 g 19 g
Salt 0.15 g 0.63 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 bag of sultanas (30g)
sultanas, sunflower oil
1 pinch of saffron
saffron (100%)
1 garlic clove
garlic
10g coriander
coriander(100%)
10g dill
dill(100%)
1/2 cucumber
cucumber
1 Greek-style yoghurt pot (150g)
Organic Greek style natural yoghurt (milk)100%
1 tsp ground cumin
ground cumin
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
1 can of chickpeas (400g)
chickpeas, water, salt, ascorbic acid
130g basmati rice
basmati rice
Allergens
  • Allergens highlighted by † (milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Israeli Spiced Rice

Peel and finely dice half of the onion[s] (save the rest for step 5)

Heat a medium-sized pot (with matching lid) with 1 tbsp [2 tbsp] vegetable oil over a medium heat

Once hot, add the onions and sultanas with a pinch of salt and cook for 3 min or until the onion is softened

2 Israeli Spiced Rice

Stir in the basmati rice & saffron, then add 350ml [700ml] water & bring to the boil over a high heat

Once boiling, reduce the heat to very low & cook, covered, for 10-15 min or until the water has absorbed & the rice is cooked

Remove from the heat & keep covered until serving

Drain & rinse the chickpeas

3 Israeli Spiced Rice

Peel and finely chop (or grate) the garlic 

Heat a large pan with 1 tbsp [2 tbsp] vegetable oil over a medium heat

Once hot, add the chickpeas, half the garlic (reserve the rest for later!), cumin and curry powder with a pinch of salt 

Cook for 5 min or until they're well coated and fragrant, then remove from the heat

4 Israeli Spiced Rice

Meanwhile, cut the cucumber in half lengthways, scrape out the seeds with a teaspoon and discard

Grate the cucumber into a mixing bowl and chop the dill (stalks too) finely 

Add the yoghurt, remaining garlic, dill, a pinch of salt and pepper and a drizzle of olive oil

Mix well and set aside for serving

5 Israeli Spiced Rice

Slice the remaining onion finely and add it to a bowl with 3 tbsp [6 tbsp] flour

Toss the onion in the flour so it is coated evenly

Transfer the floured onion to a sieve and tap off the excess flour

6 Israeli Spiced Rice

Transfer the chickpeas to a plate, wipe down the pan and return it to a medium heat with 200ml [400ml] vegetable oil

While the oil heats, grab some kitchen towel and a slotted spoon 

Once the oil is very hot, carefully add half the floured onions

Cook for 1 min or until darkened slightly in colour

7 Israeli Spiced Rice

Transfer the onions with a slotted spoon to the kitchen towel and season generously with salt and pepper

Repeat with the remaining onions

Chop the coriander finely, including the stalks 

8

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Stir the chickpeas through the cooked rice and season generously with salt and pepper

Serve the rice topped with the yoghurt and crispy onions

Garnish with coriander and enjoy!

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