This spinach-flecked pilaf, rich with halloumi cheese and crunchy from nuts on top, is Middle Eastern comfort food at its best.
The pan you use needs to have a tight-fitting lid.
Serve with a salad if you’d like.
Make Ahead: The rice can be refrigerated for up to 1 week; it might clump when it cools, in which case you should stir in a little water or broth when reheating.
Where to Buy: Find sumac, a lemony spice, in Middle Eastern stores or at well-stocked spice stores.
Tested size: 6-8 servings
Ingredients
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2 tablespoons canola oil
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1 large yellow onion, chopped
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3 cloves garlic, chopped
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2 cups long-grain white rice, rinsed in several changes of water and drained
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2 teaspoons dried dill
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3 cups no-salt-added vegetable broth, homemade or store-bought (see related recipe)
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1 tablespoon finely grated lemon zest and 2 tablespoons juice (from 1 lemon)
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1/2 teaspoon sea salt, or more as needed
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1 pound 5 ounces fresh spinach, shredded
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8 ounces halloumi cheese, shredded (may substitute queso blanco or part-skim mozzarella cheese)
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1/3 cup chopped parsley
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1/2 teaspoon freshly ground black pepper, or more as needed
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1 tablespoon pine nuts, toasted (see NOTE)
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1 tablespoon slivered almonds, toasted (see NOTE)
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2 teaspoons ground sumac, for garnish (optional)
Directions
Pour the oil into a large saucepan or deep, straight-sided saute pan over medium-high heat. Add the onion and garlic; cook, stirring frequently, until browned, verging on crispy, 8 to 10 minutes.
Add the drained rice and dill, stirring to coat evenly. Add the broth, the lemon zest and juice, and the salt. Stir well, bring to a boil, then turn the heat down and add the spinach, working in batches if necessary: Fold some in and let it wilt, then fold in more.
Cover the pan with a clean dish towel and fit the lid on top. Cook undisturbed for 20 minutes, until the liquid is absorbed and the rice is tender.
Uncover, fluff the rice with a fork or wooden spoon and stir in the cheese, parsley and pepper. Taste, and add more salt and pepper as needed. Re-cover with the lid (no dish towel this time) and let the rice rest for a few minutes, so the cheese will melt.
Spoon the rice onto a platter; strew the pine nuts and almonds on top. Sprinkle with the sumac, if desired.
NOTE: Toast the pine nuts and almonds in a small pan over medium heat until lightly browned, shaking the pan frequently to avoid scorching, then transfer immediately to a plate to cool.
Source: https://www.washingtonpost.com/recipes/armenian-cheesy-rice/15707/?utm_term=.897cb1f0fc43