Spiced Rice with Pickled Quince and Pomegranate
When food writer Danielle Centoni puts the word 'spiced' in her recipe name she means it. This flavorful rice side dish has cumin, cinnamon, coriander, cardamom, cloves, and turmeric all packed in.
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Recipe Summary
Ingredients
Directions
To toast pistachios:
Spread shelled nuts evenly in a shallow pan and bake at 350°F for 5 to 10 minutes.
Tips
The pickled quince can be made up to a week ahead. Store in the pickling brine in the refrigerator and drain just before using.