Raisin

kishmish

Sweetness that swells in the pot.

What it is

Raisins are dried grapes — sweet, chewy, plumping up when cooked — scattered through festive rice, sweets and rich dishes for little bursts of sweetness against savoury or spiced backgrounds. Often fried briefly in ghee until they swell.

Where it comes from

Used across the north's richer cooking, raisins belong to the same nut-and-dried-fruit luxury as almonds and pistachios — the fruit of the feast, the sweet, the celebratory pilaf. The Silk Road brought dried fruit deep into the region's grand cooking.

What it's called

Raisin · kishmish (Hindi). Golden and dark varieties both used.

In the kitchen

Fried in a little ghee until plump, then folded through biryani, pulao, sweets and rich gravies for pockets of sweetness. They pair with the fried onions and nuts that crown a festive rice. A little sweetness against spice is the effect.

What we know about the claims

Dried fruit is concentrated natural sugar with some fibre and minerals — wholesome in the small amounts used here. No special caution.

Choosing and buying

Everywhere; golden (sultana-style) or dark, plump and not overly dry. Soak or fry briefly to plump before using.