Rice with fennel and golden raisins
4 servings
45 minutes
Rice with fennel and golden raisins is a harmonious dish from Uzbek cuisine that traditionally combines simple ingredients to create amazing flavor compositions. Fennel adds a fresh anise note to the dish, while golden raisins contribute sweetness, creating an exquisite balance of flavors. Olive oil enhances the aroma of the vegetables, and fennel seeds deepen their flavor. This rice is light yet rich, with a soft texture and delicate sweetness. It is perfect as a standalone dish or as an elegant side to meat or fish. The simplicity of preparation makes it an excellent choice for a cozy family dinner or festive table. Serving this rice allows you to feel the richness of Eastern culinary traditions and enjoy its unique taste.
1
Heat the pan and add olive oil. Add diced fennel and onion, raisins, fennel seeds, 1 teaspoon of salt, and 0.25 teaspoon of pepper. Cook over medium heat for 8-10 minutes, stirring until the vegetables are soft.
- Olive oil: 3 tablespoons
- Fennel root: 1 piece
- Onion: 1 head
- Light raisins: 60 g
- Fennel seeds: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Add rice and stir for 1 minute. Then pour in water, bring to a boil, reduce heat, cover, and cook for about 20 minutes until the rice is soft and the liquid has evaporated.
- Long grain rice: 1 glass
- Water: 2 glasss
3
Remove from heat, take off the lid, cover with a towel, then with the lid and let it sit for 10 minutes. Whisk with a fork and serve.