Middle Eastern · Dinner
Rice with Split Peas and Raisins
A Middle Eastern spiced rice dish combining basmati rice with tender yellow split peas, sweet raisins, and caramelized onions. Cinnamon, cumin, and allspice season the grain, while fruit adds bursts of sweetness against the earthy legumes. Served warm as a vegetarian main or hearty side.
$2
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
522Calories
16.8gProtein
8.5gFat
88.3gCarbs
26.4gSugar
13.8gFiber
483mgSodium
0mgChol
1.2gSat Fat
753mgPotassium
89mgCalcium
5.1mgIron
0mcgVitamin B12
4.8mgVitamin C
vegetarian
high-fiber
spice-route
hidden-gems
vegan
Instructions
1
Prep
Rinse the cooked split peas under cold water in a fine sieve; thinly slice the onion and set both aside.
2
Sauté
Heat olive oil in a skillet over medium heat, then add onion and cook 8–10 minutes, stirring occasionally, until deep golden brown.
3
Bloom
Stir cinnamon, cumin, and allspice into the skillet; cook 30 seconds over medium heat until fragrant and spices coat the onion evenly.
4
Simmer
Add split peas, raisins, and vegetable stock; simmer over medium-low heat 5 minutes until liquid mostly absorbs and raisins plump.
5
Build
Fold cooked basmati rice and salt into the skillet, tossing gently over low heat 2 minutes until warmed through.
6
Plate
Spoon the rice mixture onto a plate, mounding it slightly, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g split peas, cooked
- 190g190g basmati rice, cooked
- 80g80g raisins
- 11 onion
- 2 tbsp28g olive oil
- 1 tsp1 tsp ground cinnamon
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp allspice
- 1/2 tsp1/2 tsp salt
- 120ml120ml vegetable stock
