Israeli Spiced Rice With Crispy Onions

Israeli Spiced Rice With Crispy Onions

Rating
4.50rating out of 5

(447 reviews from our customers)

Prep Time

35 min

Cuisine

Israeli

Use within

6-7 days

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

Use within

6-7 days

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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!

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

Nutritional Information*

Percentages are based on an adult's daily intake

  • Fragrant Basmati rice
  • Brown onion
  • Can of chickpeas
  • Coriander
  • Dill
  • Garlic
  • Organic Greek yoghurt<strong>†</strong>
  • Golden saffron
  • Sultanas
  • Cucumber
  • Ground cumin
  • Curry powder
Typical Values per 100g per serving
Energy 482 kJ
115 kcal
2369 kJ
566 kcal
Fat
of which saturates
2.1 g
1 g
10.4 g
4.9 g
Carbohydrate
of which sugars
20 g
4.7 g
98.1 g
22.9 g
Fibre 1.4 g 6.7 g
Protein 3.7 g 18.2 g
Salt 0.11 g 0.56 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
Fragrant Basmati rice
Brown onion
Can of chickpeas
Water
Coriander
Dill
Garlic
Organic Greek yoghurt
Milk
Golden saffron
Sultanas
Cucumber
Ground cumin
Curry powder
Cumin, coriander, onion powder, salt, sugar, chilli powder, ginger,garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper,cloves.
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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