Pumpkin Pilaf

Ingredients

• 3 cups fat-skimmed chicken broth
• 3 ½ cups diced (1/4 in.) pumpkin, such as Sugar Pie or Baby Bear (see notes)
• 3 tablespoons dried currants
• 1 tablespoon minced preserved lemon
• ¹/₃ cup chopped pistachios
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons olive oil
• + 6 more ingredients
• • 1 cup finely chopped onion
  • 2 garlic cloves, peeled and minced
  • ¼ teaspoon each ground cinnamon, ground coriander, ground cumin, ground turmeric, and salt
  • 2 cups long-grain white rice
  • ¹/₈ teaspoon each paprika and pepper
  • 1 tablespoon lemon juice

1. Heat oil in a 10- to 12-inch frying pan (with sides at least 2 in. high) over medium-high heat. When hot, add onion and garlic; stir until limp, about 5 minutes. Add rice, cinnamon, coriander, cumin, turmeric, salt, paprika, and pepper; stir to coat. Add broth, lemon juice, pumpkin, currants, ...

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