2 Tablespoons ghee, unsalted butter or olive oil, divided
2 cloves of garlic, smashed with the flat side of a knife
¼ teaspoon ground turmeric (this is in place of saffron which you can use instead if you have it)
1 3-inch cinnamon stick
1 ½ teaspoons sea salt + a healthy pinch for the onions
2 Tablespoons unrefined, cold-pressed olive oil
2 large onions, halved and thinly sliced
3 large carrots, peeled if desired and sliced in ¼-inch rounds
orange peel from 1 medium-sized orange, peeled using a vegetable peeler- save the fruit for another time
1 cup mixed unsulphured dried fruit such as currants, raisins, or cherries
1 cup pomegranate seeds
½ cup roasted and salted pistachios or roasted slivered almonds, chopped
¼ cup chopped fresh chives or green onions, green parts only
Instructions
Place the rice, 3 ¾ cups water, 1 Tablespoon of ghee, garlic, turmeric, the cinnamon stick and 1 ½ teaspoons salt in a large saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until rice is tender, about 18 minutes.
In a large skillet, heat 1 Tablespoon olive oil over medium-high heat. Add onions and a pinch of salt. Sauté on medium-high heat until tender and golden, about 12 minutes.
Thinly slice the orange peels and add it to a medium skillet with the carrots, water to cover, a drop of oil, and a pinch of salt. Bring to a boil and cook over medium high heat until carrots are tender and water has evaporated, about 10 minutes.
Remove the cinnamon sticks from the rice, add the sautéed onions combine lightly with a fork. Transfer to a large serving platter. Top decoratively with the carrot and orange mixture, dried fruits, pomegranate, pistachios and chives.
Recipe by Pamela Salzman at https://pamelasalzman.com/jeweled-rice-recipe/