2 cups brown basmati rice
3 cups pomegranate juice, divided
2 cups cold water
cups coarsely chopped dried apricots (preferably California or Pacific)
cup plus 2 tablespoons olive oil
6 cups coarsely chopped yellow onion (about 1 3/4 pounds)
1-2 tablespoons pomegranate molasses
teaspoon ground cinnamon
-1 cup pomegranate seeds
Fresh cilantro, chopped, for garnish (optional)
Heat oven to 375 degrees.
Place the rice in a mesh strainer and rinse well under cold water. Drain, then transfer the rice to a 13-by-9-inch baking pan. Add 2 cups of the pomegranate juice, the water and 1 tablespoon of salt. Mix, then cover with foil and bake for 1 hour.
Meanwhile, in a small bowl combine the apricots with enough warm water to cover. Set aside to soak.
In a large heavy skillet over medium-high, heat 1/4 cup of the olive oil. Add the onions, sprinkle them lightly with salt, then saute until the onions are tender and gold. Stir in 1 tablespoon of the pomegranate molasses and the remaining 1 cup pomegranate juice.
Increase heat to high, and boil, uncovered and stirring, until all the liquid is evaporated. Taste and adjust the seasoning (it may take quite a bit of salt), adding more pomegranate molasses if desired.
Drain the apricots (discarding the liquid), and stir them and the cinnamon in to the onions. Cook for another few minutes, stirring often, to blend the flavors. Remove the skillet from the heat and set aside until the rice is cooked.
When the rice is done, lower the oven to 350 degrees. Sprinkle the remaining 2 tablespoons of oil over the rice and toss gently. Add the onion-apricot mixture and toss to combine. Cover the pan with foil and bake for another 10 minutes. Taste and adjust salt.
Fluff the rice with a fork, scatter the pomegranate seeds over the top, and garnish with cilantro, if using.
@Recipe nutrition:Nutrition values per serving: 407 calories, 12 g fat (2 g saturated), 73 g carbohydrates, 6 g fiber, 5 g protein, 0 cholesterol 17 mg sodium.
"Jewish Holiday Cooking" by Jayne Cohen (2008 Wiley)