Notes: To cut pumpkin into cubes, halve vertically and scrape out seeds. Cut halves into 1-inch-wide wedges. Peel each slice, then cut flesh into cubes.
2 tablespoons olive oil
1 cup finely chopped onion
2 garlic cloves, peeled and minced
2 cups long-grain white rice
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.