Ingredients
Units
Scale
- 1½ tsp salt
- 1 tsp sweet paprika
- ½ tsp turmeric
- ¼ tsp cumin
- ⅛ tsp black pepper
- 4 Tbsp extra virgin olive oil divided, plus 1 tsp
- 2 medium size onions, diced small
- 10 dried apricots, quartered
- 6 dried figs (we used Smyrna), quartered
- ¼ cup dried cherries
- ¼ cups pistachios or pumpkin seeds
- 2 cups long-grain rice (we used jasmine, but you can use basmati or whatever you prefer)
- 3 cups water
- 1½ tsp fresh lemon or orange zest
- 1 cup pomegranate seeds
Instructions
- Combine salt, sweet paprika, turmeric, cumin and black pepper in a small bowl. Set aside.
- Heat 2 Tbsp olive oil in a deep, nonstick 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 3 cups 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 Tbsp olive oil in a nonstick skillet.
- Add onions and cook over medium heat for about 20 minutes stirring frequently, adding water 1 Tbsp at a time if necessary, to prevent from burning.
- Transfer onions to a plate and in the same skillet, heat 1 tsp 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.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Quick
- Cuisine: Sephardic