Skip to main content
Epicurious
Bon Appétit

Almond and Raisin Agrodolce

By Andy Baraghani

5.0

(1)

Image may contain Plant Food Produce Vegetable Dish and Meal
Photo by Alex Lau

Spoon this chunky condiment over baked fish, roasted veg, or pork chops.

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

1/4 cup chopped golden raisins
1/4 cup white wine vinegar
1/3 cup extra-virgin olive oil
1/4 cup chopped skin-on almonds
1 small red onion, very thinly sliced, rinsed, patted dry
1/2 tsp. finely grated lemon zest
1/4 tsp. crushed red pepper flakes
Kosher salt
1/2 cup parsley leaves with tender stems

Preparation

  1. Step 1

    Place raisins in a medium bowl and pour vinegar over (it should cover raisins). Let sit, stirring occasionally, 10 minutes for raisins to soften.

    Step 2

    Meanwhile, combine oil and almonds in a small skillet and set over medium heat. Cook, stirring occasionally, until flesh is golden brown, about 5 minutes. Transfer to a small bowl and let cool.

    Step 3

    Mix raisins, onion, lemon zest, and red pepper flakes into almonds; season with salt. Let sit 10 minutes.

    Step 4

    Toss in parsley just before serving.

  2. Do Ahead

    Step 5

    Agrodolce (without lemon zest and parsley) can be made 3 days ahead. Cover and chill. Bring to room temperature before using.

TagsCondimentSauceRaisinDried FruitFruitAlmondNutLemonCitrusSideVegetarianVeganDairy FreeGluten FreeMeal PrepQuickEasy30 Minutes or LessSauteBon Appétit

See Related Recipes and Cooking Tips

Read More
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.