In 2015, the Rabbinical Assembly, a global group of Conservative Jewish rabbis, revoked the long-standing prohibition of consuming kitniyot (corresponding to legumes, beans, rice and corn) throughout Passover. For many Ashkenazi Jews, this meant the primary vital menu change in roughly 800 years.
For Sephardic Jews, nevertheless, it was enterprise as common.
An wonderful choice comes from Israeli chef Shimi Aaron, who makes a dish of candied onions, loaded with rice, dill and pine nuts.
This streamlined model of Aaron’s recipe retains the flavors however is less complicated. The rice is spooned into the underside of a baking dish, then sliced uncooked purple and yellow onions are shingled on high. It is simply as colourful and fairly however a lot simpler to place collectively.
It will be served as meatless first course or mild most important course, or as a aspect dish with roasted hen or fish.
Pomegranate Baked Rice and Onions With Dill
Recipe from Shimi Aaron and tailored by Melissa Clark
Total time: 2 1/2 hours
- 6 tablespoons unsalted butter or vegan butter, plus extra for greasing the pan
- 3 medium yellow onions, peeled
- 2 medium pink onions, peeled
- 1 3/4 teaspoons fantastic sea or desk salt, plus extra as wanted
- 1/2 cup pine nuts
- 6 small or 3 massive shallots, thinly sliced
- 1 cup Arborio or different short-grain rice
- 1 tablespoon baharat (or use one other fragrant spice mix, corresponding to garam masala)
- 1 cup coarsely chopped dill (or use any mixture of dill, cilantro and mint), plus extra for serving
- 1 1/2 cups unsweetened pomegranate juice
- 1/3 cup extra-virgin olive oil
- 2 tablespoons honey or agave
- 1 tablespoon freshly floor black pepper
- Plain Greek yogurt, for serving (non-compulsory)
1. Heat oven to 400 levels and evenly butter a 9-by-13-inch baking dish or massive, shallow gratin dish.
2. Coarsely chop one of many yellow onions. Cut the remaining yellow and pink onions from root to stem into 3/4-inch-thick wedges and put aside.
3. In a big skillet over medium-high warmth, mix chopped yellow onions, 2 cups water and a pinch of salt. Bring to a simmer and prepare dinner, partly lined, till onions are very tender, 15 to twenty minutes. Drain onions, saving the onion broth. (You ought to have about 3/4 to 1 cup broth.) Transfer onions to a bowl, and put aside broth and onions.
4. In the identical skillet (no want to scrub it), soften 6 tablespoons butter over medium warmth. Add pine nuts and prepare dinner, stirring continually, till golden brown, about 2 to 4 minutes. Stir in shallots and prepare dinner till tender, 4 to six minutes longer.
5. Add rice and cooked, chopped onions. Stir in baharat, 1 teaspoon salt and three tablespoons onion broth. Cook, stirring often, till rice softens barely and absorbs many of the liquid, about quarter-hour. If the combination begins to stay to the pan, add one other tablespoon or two of onion broth.
6. Stir in dill. Spoon rice combination into the ready baking dish in a fair layer. Shingle onion wedges on high, alternating between pink and yellow onions.
7. In a medium mixing bowl, whisk collectively pomegranate juice, olive oil, honey, pepper, remaining 3/4 teaspoon salt and 1/2 cup onion broth. Pour over the onions and rice.
8. Cover pan with foil and bake for 50 minutes. Uncover pan and proceed to bake till the rice is tender and onions are gentle, shiny and sticky, about 35 to 45 minutes longer. Serve with yogurt, if you happen to like, and extra dill.
Yield: 6 servings
This article initially appeared within the New York Times.