Ingredients

• 3 cups leftover cooked white or basmati rice (chilled)
• 2 tbsp ghee or unsalted butter
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup shelled pistachios, roughly chopped
• 1/3 cup dried cranberries
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground turmeric
• 1/2 cup fresh pomegranate arils
• 1 tbsp fresh orange zest
• 2 tbsp fresh parsley, finely chopped
• Salt and freshly cracked black pepper to taste

Instructions

1. Heat the ghee or butter in a large skillet or wok over medium-high heat.
2. Add the diced onion and sauté until softened and translucent, about 3-4 minutes. Add the garlic and cook for 1 more minute until fragrant.
3. Sprinkle in the cinnamon, cardamom, and turmeric. Stir constantly for 30 seconds to toast the spices and release their oils.
4. Add the chilled leftover rice to the pan, using a spatula to break up any clumps. Toss well to thoroughly coat the rice in the spiced butter mixture.
5. Fold in the chopped pistachios and dried cranberries. Cook for another 3-4 minutes, stirring frequently, until the rice is completely heated through and slightly toasted at the edges.
6. Remove the skillet from the heat. Gently fold in the pomegranate arils, orange zest, and fresh parsley.
7. Taste and season generously with salt and black pepper. Serve immediately as a gorgeous, festive side dish!