Spiced Rice with Pickled Quince and Pomegranate
To make pickled quince:
In a medium saucepan combine vinegar, 1/2 cup water, the sugar, cinnamon stick, allspice berries, and cardamom. Bring to boiling; reduce heat. Simmer over medium, stirring to dissolve sugar. Add quince. Cover. Bring to boiling over medium-high; reduce heat to medium-low. Simmer 15 to 20 minutes or until tender. Let cool.Advertisement
To make the rice:
In a 3-quart saucepan melt butter over medium. Add onion. Cook and stir 5 minutes or until tender. Add garlic; cook 1 minute more. Add 1 1/2 teaspoons salt, the cumin, coriander, cinnamon, cardamom, turmeric, cloves, and 1/4 teaspoon black pepper. Add rice. Cook and stir 2 minutes or until rice begins to smell toasted. Add broth. Bring to boiling over high; reduce heat to medium-low. Simmer, covered, 15 minutes or until rice is tender and liquid is absorbed. Remove from heat. Fluff with a fork. Let stand, covered, 10 minutes.
Drain pickled quince, discarding whole spices. Stir quince and pomegranate seeds into rice. Top with nuts, mint, and cilantro. Serves 8.
To toast pistachios:
Spread shelled nuts evenly in a shallow pan and bake at 350°F for 5 to 10 minutes.
The pickled quince can be made up to a week ahead. Store in the pickling brine in the refrigerator and drain just before using.