Honey & Co Daily‘s Dirty Rice Recipe

Straight from the kitchen of Itamar Srulovich and Sarit Packer’s latest restaurant and the pages of their fifth cookbook, this rice recipe is low effort and high reward

dirty rice in a cast iron pan with a wooden spoon with a brown tea towel wrapped around the pan handle
Honey & Co Daily's dirty rice is a perfect summer dish
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Itamar Srulovich and Sarit Packer opened their first tiny Middle Eastern restaurant Honey & Co. in London in 2012. In the 14 years since, the husband-and-wife duo have grown their culinary empire to include four separate eateries and five cookbooks, the last of which just came out in May.  

Like those before it, Honey & Co. Daily (Quadrille, 2026) grew straight out of the kitchen. “Each of our books have come naturally as we’ve opened each place,” the couple explains. “This book follows the opening of Honey & Co Daily, a huge project for us that brought our bakery team, a deli, and all-day dining room under one roof.”

Sarit Packer and Itamar Srulovich sitting at a wood table
Sarit Packer and Itamar Srulovich. Photo by Patricia Niven

If their earlier titles leaned hard into the Levant, this one reads as a portrait of how the pair cook now. “There are Middle Eastern sensibilities with a London edge, with ingredients we can get hold of here, and the emphasis is on quick, easy, delicious recipes that don’t take all day,” they say. “Honey & Co. Daily is very much about time and place.” After 14 years of cooking professionally, owning businesses, and writing cookbooks, their priorities have shifted. “We have changed as we’ve grown older, we want things to be easy and fun, whether you’re cooking for yourself or hosting friends,” Srulovich and Packer say. “The book echoes that, the recipes are simple and wholesome for everyday pleasure.”

That spirit runs through the Honey & Co. Daily dirty rice. The recipe is quick and dirty—exactly the kind of wholesome, low-effort, high-reward cooking the book champions—a one-pan crowd-pleaser built for weeknight pleasure.

dirty rice in a cast iron pan with a wooden spoon with a brown tea towel wrapped around the pan handle
Itamar Srulovich and Sarit Packer

Summer Dirty Rice – Chorizo, Capers, Tomato, and Chilli

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 300 g / 10 ½ oz raw cooking chorizo. diced into large cubes
  • 2 red onions peeled and cut in large dice (about 200g/7oz)
  • 4 garlic cloves peeled and halved
  • 8 large sage leaves roughly chopped
  • 1 red chilli sliced (use less if the chorizo is spicy)
  • 360 g/13oz mixed seasonal tomatoes large ones diced, small ones halved
  • 1 small bunch of coriander cilantro, roughly chopped (about 20g/¾oz)
  • 2 tsp flaky sea salt kosher salt
  • plenty of freshly ground black pepper
  • 250 g/9oz baldo bomba or other paella rice
  • 30 g/1oz capers
  • 350 ml/12fl oz boiling water

Method
 

  1. Heat a large deep skillet or wide saucepan on a low heat and add the chorizo without any oil.
  2. Cook for about 7–8 minutes, stirring occasionally, so the oil starts to come out of the chorizocubes and they colour all over.
  3. Add the onions, garlic, sage and chilli and fry for 2 minutes.
  4. Stir in the chopped mixed tomatoes, coriander, salt and pepper, cover the pan and simmer for 12 minutes, stirring a couple of times, until some of the tomato pieces have collapsed a little.
  5. Add the rice and capers and stir well to coat. Pour over the boiling water, cover the pan and cook on a low heat for 12 minutes. Turn the heat off, but don’t move the pan or uncover for another 12 minutes.
  6. Finally uncover, fluff up the rice and serve.

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