Persian Herb and Pomegranate Pilaf

Ingredients

• •1 1/2 cups basmati rice
• •2 cups water
• •1 medium onion, finely chopped
• •3 tablespoons olive oil
• •1/2 teaspoon ground turmeric
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground cardamom
• •1/4 teaspoon ground cumin
• •1/2 cup fresh parsley, finely chopped
• •1/2 cup fresh cilantro, finely chopped
• •1/2 cup fresh dill, finely chopped
• •1/2 cup fresh mint, finely chopped
• •1/4 cup pomegranate arils (seeds)
• •1/4 cup slivered almonds, toasted
• •1/4 cup dried barberries or cranberries (optional)
• •Salt to taste
• •Pepper to taste
• •1 tablespoon lemon juice (optional)

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain well.

2. 2

   In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let sit, covered, for 5 minutes.

3. 3

   While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until golden and caramelized, about 7-10 minutes.

4. 4

   Stir in the ground turmeric, cinnamon, cardamom, and cumin to the skillet with the onions. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

5. 5

   Add the cooked rice to the skillet and gently stir to combine with the spiced onion mixture.

6. 6

   Fold in the chopped parsley, cilantro, dill, and mint. Season with salt and pepper to taste, and cook for 2-3 minutes, just until the herbs are slightly wilted.

7. 7

   If using, add the dried barberries or cranberries, toasted slivered almonds, and pomegranate arils to the rice mixture. Stir gently to distribute evenly.

8. 8

   Drizzle the pilaf with lemon juice, if desired, for added brightness. Serve warm or at room temperature, garnished with additional herbs and pomegranate arils if preferred.