Sefardic Jeweled Rice for Rosh Hashana

FROM THE NOSHER

Ingredients

1 1/2 tsp salt

1 tsp sweet paprika

1/2 tsp turmeric

1/4 tsp cumin

1/8 tsp black pepper

4 Tbsp extra virgin olive oil divided, plus 1 teaspoon

2 medium size onions, diced small

10 dried apricots, quartered

6 dried figs (we used Smyrna), quartered

1/4 cup dried cherries

1/4 cups pistachios or pumpkin seeds

1 cup long grain rice (we used Jasmine, but you can use Basmati or whatever you prefer)

1 cup water

1 1/2 tsp fresh lemon or orange zest

1 cup pomegranate seeds

Directions

 

Combine salt, sweet paprika, turmeric, cumin and black pepper in a small bowl. Set aside.

Heat 2 tablespoons of olive oil in a deep, non stick 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 1 cup of 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 tablespoons of olive oil in a non stick skillet.

Add onions and cook over medium heat for about 20 minutes stirring frequently, adding water 1 tablespoon at a time if necessary, to prevent from burning.

Transfer onions to a plate and in the same skillet, heat 1 teaspoon of 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.

Posted on September 18, 2017 at 12:02 am by Rabbi Jeffrey Rappoport · Permalink
In: Holidays, In the Home, Kosher Kitchen, Kosher Recipes

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