Adding zests of orange, lemon or lime to a pilaf can magically transform it to new heights. It also is a great contrast to a spicy tangy curry. Black cumin seeds add a smoky finish.
Serves 3 to 4
ingredients
1 cup long-grain basmati rice
Zest and juice of 2 lemons
Zest and juice of 1 orange
1 teaspoon salt
1 large cinnamon stick
1/4 teaspoon ground turmeric
2 tablespoons olive oil
1 teaspoon black cumin seeds
2 tablespoons pumpkin seeds
2 tablespoons sesame seeds
instructions
Rinse the basmati rice 2 to 3 times in tap water. Soak for 1 to 2 hours and drain. Combine the drained rice with the citrus zests, salt, cinnamon stick, turmeric and 1 1/2 cup of water in a Dutch oven or stockpot with lid and bring to a boil.
Turn the heat down, cover the stockpot and simmer for 7 to 8 minutes then turn the heat off. Pour the lemon and orange juice on top. Let the rice rest for 10 to 15 minutes.
Heat the olive oil and pop the black cumin seeds. Immediately turn the heat off and slide this mixture into the rice.
Add the pumpkin and sesame seeds, stir gently, and serve.
notes & variations
Add a pinch of saffron to the pilaf for an added flavor
Add chopped nuts like pistachios, cashews, or almonds.
Black cumin is a delicate smoky spice, be careful not to burn it while popping.
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