Elevated Moroccan Pickled Raisins
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Step 1 of 5
1 of 5
Toast the whole spices until they are fragrant only. Do not burn them.
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What you are cooking with
The raisins and the pickle
- 500 g Golden raisins
- 250 g Dark raisins
- 500 ml White grape vinegar
- 250 ml Water
- 120 g Honey or palm sugar
- of 2 oranges Orange zest
- of 1 lemon Lemon zest
Whole spices, lightly toasted
- 2 each Cinnamon sticks
- 1 tbsp Coriander seed
- 2 tsp Cumin seed
- 4 each Cloves
- 1 each Star anise
- 0.5 tsp Black peppercorns
Aromatics
- 2 each Preserved lemon peel, strips
- 2 each Bay leaves
- a small pinch Saffron
- a tiny pinch Chilli flakes