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Parve
Easy
6 Servings
Allergens 
50 Minutes
Diets
Submitted by Galit Konstantine
Tanzia with Rice is a vibrant, aromatic dish that blends the savory warmth of spiced onions and dried fruit with the delicate fluffiness of basmati rice. The flavorful Tanzia topping combines golden sautéed onions, cinnamon, turmeric, and nutmeg with a variety of dried fruits—apricots, raisins, prunes, cranberries, and figs—creating a luscious, sweet and savory mixture. Garnished with roasted almonds, pumpkin seeds, sesame seeds, and fresh herbs, Tanzia is a perfect centerpiece for any special occasion or festive meal, offering a beautiful mix of textures and flavors that are both comforting and exotic.
1/4 cup of vegetable oil
2 cups basmati rice
1 teaspoon salt
4 cups boiling water
2 white onions, sliced into thin half circles
1/2 cup vegetable oil
2 spoons light brown sugar
1 spoon of salt
1 full teaspoon of cinnamon
1/2 teaspoon of turmeric
1/4 teaspoon of nutmeg
1/4 teaspoon of white pepper
chopped dry fruit: total of 2 cups all together. apricot, golden raisins, prune, cranberries, and figs
1/2 cup sweet Manischewitz wine
1/2 cup silan or honey
1/2 cup sliced blanched roasted almonds (optional)
1/4 cup roasted pumpkin seeds
2 tablespoons toasted sesame seeds
In a medium-sized pot, sauté two cups of basmati rice with one teaspoon of salt and 1/4 teaspoon of white pepper for about three minutes.
Add four cups of boiling water to the rice and allow to cook (about seven minutes). When the rice is cooked, set aside.
In a separate wide skillet, sauté two large white onions. When the onions are golden, add two spoons of brown sugar and mix for two minutes.
Add the spices and the dry fruit.
Mix gently for one minute and add 1/2 cup sweet Manischewitz wine and silan or honey. Mix gently. Let cook together for five minutes.
Plate the rice and top with the Tanzia mixture. Decorate with sesame, almonds, and pumpkin seeds. Top with fresh chopped cilantro and parsley.
Photography by Rivka Braverman
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