1/4 teaspoon each ground cinnamon, ground coriander, ground cumin, ground turmeric, and salt
1/8 teaspoon each paprika and pepper
3 cups fat-skimmed chicken broth
1 tablespoon lemon juice
3 1/2 cups diced (1/4 in.) pumpkin, such as Sugar Pie or Baby Bear (see notes)
3 tablespoons dried currants
1 tablespoon minced preserved lemon
1/3 cup chopped pistachios
2 tablespoons chopped fresh cilantro
How to Make It
Heat oil in a 10- to 12-inch frying pan (with sides at least 2 in. high) over medium-high heat. When hot, add onion and garlic; stir until limp, about 5 minutes. Add rice, cinnamon, coriander, cumin, turmeric, salt, paprika, and pepper; stir to coat. Add broth, lemon juice, pumpkin, currants, and preserved lemon. Bring to a simmer.
Reduce heat to low, cover, and cook until liquid is absorbed and rice is tender to bite, 20 to 25 minutes. Fluff with a fork and stir in pistachios and cilantro.
This is a classic rice dish with a wonderful South-Indian flavor twist so it mixes and matches well with just about everything.The only thing I change out is the white rice for brown,I just cook covered for 50min. instead of 20.This recipe originally had instructions for making the preserved lemon(which is easy to make,keeps well in frig. for months and adds lots of flavor)and is worth doing the research to find in archives.Don't pass this one up!
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