Recipe for pomegranate-apricot brown rice

This side dish is a great accompaniment to poultry, from a simple roasted turkey or chicken to more elaborate Middle Eastern Jewish favourites such as fesenjan (an Iranian stew made with pomegranates). It also is delicious with brisket and other braised beef recipes.

Pomegranate-Apricot Brown Rice

500 ml (2 cups) brown basmati rice

750 ml (3 cups) pomegranate juice, divided

500 ml (2 cups) cold water

Salt

375 ml (1 1/2 cups) coarsely chopped dried apricots (preferably California or Pacific)

50 ml ( 1/4 cup) plus 30 ml (2 tbsp) olive oil

1.5 l (6 cups) coarsely chopped yellow onions (about 800 g/1 3/4 lb)

15 to 30 ml (1 to 2 tbsp) pomegranate molasses

2 ml ( 1/2 tsp) ground cinnamon

175 to 250 ml (3/4 to 1 cup) pomegranate seeds

Fresh cilantro, chopped, for garnish (optional)

Heat oven to 190 C (375 F).

Place rice in a mesh strainer and rinse well under cold water. Drain, then transfer rice to a 3.5-l (13-by-9-inch) baking pan. Add 500 ml (2 cups) of the pomegranate juice, water and 15 ml (1 tbsp) salt. Mix, then cover with foil and bake for 1 hour.

Meanwhile, in a small bowl, combine apricots with enough warm water to cover. Set aside to soak.

In a large heavy skillet over medium-high, heat 50 ml ( 1/4 cup) olive oil. Add onions, sprinkle lightly with salt, then saute until onions are tender and gold. Stir in 15 ml (1 tbsp) of the pomegranate molasses and remaining 250 ml (1 cup) pomegranate juice.

Increase heat to high and boil, uncovered and stirring, until all liquid is evaporated. Taste and adjust seasoning (it may take quite a bit of salt), adding more pomegranate molasses, if desired.

Drain apricots (discarding liquid) and stir them and cinnamon into onions. Cook for another few minutes, stirring often, to blend flavours. Remove skillet from heat and set aside until rice is cooked.

When rice is done, reduce oven temperature to 180 C (350 F). Sprinkle remaining 30 ml (2 tbsp) oil over rice and toss gently. Add onion-apricot mixture and toss to combine. Cover pan with foil and bake for another 10 minutes. Taste and adjust salt.

Fluff rice with a fork, scatter pomegranate seeds over top and garnish with cilantro, if using.

Makes 8 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 407 calories, 110 calories from fat, 12 g fat (2 g saturated, 0 g trans fats), 0 mg cholesterol, 73 g carbohydrate, 5 g protein, 6 g fibre, 17 mg sodium.

Source: Recipe by Jayne Cohen, author of "Jewish Holiday Cooking" (Wiley, 2008).