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Rice with Black Olives

This is a quick, simple and inexpensive recipe to prepare, and a popular dish eaten in both the Bulgarian home and traditional restaurants. It can be served hot or cold and is a good side dish to most meals, in particular the Bulgarian favourite Kavarma.






1 Onion, chopped

200 g Rice

15 Pitted Black Olives

3tbsp Hot Oil

400 ml Water



In a bowl cover the pitted olives with hot water and allow to stand for a few minutes.

In a saucepan heat oil and fry the onions for about 5 minutes, add the rice and stir well to coat the rice with oil. Gradually pour in the hot water and cook for 10 minutes.

Drain the olives and add to the rice and cook for a further 10 minutes or until the rice is cooked. Add more water if necessary. Season with pepper and garnish with tomato and parsley.