05 Mar Jeweled Persian Rice

INGREDIENTS:

1 1/2 tsp salt

1 tsp sweet paprika

1/2 tsp turmeric

1/4 tsp cumin

1/8 tsp black pepper

4 Tbsp extra virgin olive oil divided,

plus 1 teaspoon

2 medium size onions, diced small

10 dried apricots, quartered

6 dried figs, quartered

1/4 cup dried cherries

1/4 cups pistachios or

pumpkin seeds

1 cup long grain basmati rice

1 cup water

1 1/2 tsp fresh lemon or orange zest

1 cup pomegranate seeds

DIRECTIONS:

Combine salt, sweet paprika,

turmeric, cumin and black pepper

in a small bowl. Set aside. Heat 2

tablespoons of olive oil in a deep,

non stick skillet with a lid. Add rice

and spices and stir well. Cook

over medium heat for about 3-4

minutes, stirring constantly and

making sure the rice gets well

coated with the oil and the spices.

Add 1 cup of water. Bring to a

boil, cover and reduce heat to

low. Cook for 20 minutes, remove

from heat and let it sit for 15 minutes covered. In the meantime, heat the remaining 2

tablespoons of olive oil in a non stick skillet. Add Onions and cook over medium heat

for about 20 minutes stirring frequently, adding water 1 tablespoon at a time if

necessary, to prevent from burning. Transfer onions to a plate and in the same skillet,

heat 1 teaspoon of olive oil. Add dried fruit and pistachios or pumpkin seeds and cook

over medium low for 2-3 minutes, stirring frequently. Once the rice is ready, fluff it with

a fork, add onions, dried fruit, pistachios and lemon or orange zest and toss well. Right

before serving sprinkle pomegranate seeds on the rice.