Jeweled Rice
Ingredients
2 tbsp.
coconut oil
¼ tsp.
whole fennel seeds
¼ tsp.
whole cumin seeds
1
medium yellow onion, diced
⅛ tsp.
ground cinnamon
⅛ tsp.
ground cardamom
⅛ tsp.
ground allspice
1 ½ cups
basmati rice, rinsed until water runs clear
½ tsp.
saffron threads, mixed with 2 tbsp. water
2
dried bay leaves
2 tbsp.
Kowalski's Extra Virgin Olive Oil
¼ cup
dried tart cherries
8
dried apricots, diced
4
dried figs, diced
¼ cup
sliced almonds, toasted
¼ cup
roasted and salted shelled pistachios, roughly chopped
½ tsp.
kosher salt (or to taste)
¼ tsp.
freshly ground Kowalski’s Black Peppercorns (or to taste)
¼ cup
fresh pomegranate seeds (from the Prepared Produce Section)
- zest of 1 lemon
- fresh chopped Italian parsley or mint, to taste
Directions
- In a large skillet, melt coconut oil over medium heat.
- Add fennel and cumin seeds; sauté for 2 min.
- Add onion, cinnamon, cardamom and allspice; reduce heat to medium-low.
- Cook and stir until onion is translucent and soft (about 10 min.).
- Add rice; sauté for 2 min.
- Add saffron-infused water and bay leaves.
- Cook rice according to pkg. directions (or according to manufacturer’s instructions if using a rice cooker).
- When rice is done, remove bay leaves; fluff rice with a fork and drizzle with olive oil.
- Fold in dried fruits and nuts; season with salt and pepper.
- Scoop rice onto a serving platter; garnish with pomegranate seeds, lemon zest, and parsley or mint.
