Herbed Rice with Dates and Pomegranate

By courtneyepowell

Ingredients

• 1 cup basmati rice
• Coarse salt
• 1 1/4-inch-thick slice peeled fresh ginger
• 1/2 cup finely chopped fresh dill
• 1/3 cup pomegranate seeds (from 1/2 pomegranate)
• 1/3 cup pistachios, lightly toasted and coarsely chopped
• 6 large soft dates, such as medjool or zahidi, pitted and coarsely chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Bring rice, 1/4 teaspoon salt, ginger, and 1 1/2 cups water to a boil in a small saucepan. Cover, reduce heat to a simmer, and cook until all of water is absorbed, 16 to 17 minutes. Remove from heat. Let stand, covered, 10 minutes. Fluff with fork. Remove and discard ginger.

Transfer rice to a large bowl; let cool 5 minutes. Stir in dill, pomegranate seeds, pistachios, dates, oil, and lemon juice. Season with salt and serve.

Serve with Spice-Rubbed Rack of Lamb (on KI)