Rice Pilaf with Spiced Caramelized Onions, Orange, Cherry & Pistachio

Ingredients

• Pinch ground cloves
• 1-½ tsp. kosher salt; more as needed
• Freshly ground black pepper
• 1-½ cups long-grain white rice
• ¾ cup shelled pistachios, toasted and roughly chopped (3.5 oz.)
• 4 Tbs. unsalted butter
• ½ tsp. ground allspice
• + 4 more ingredients
• • ½ tsp. ground cinnamon
  • 3 medium onions: 2 sliced (about 3 cups); 1 small diced (about 1-¼ cups)
  • 1 orange, zest finely grated (about 2-½ tsp.) and juiced (about 6 Tbs.)
  • ¾ cup sweetened dried tart cherries

In a 12-inch heavy-based skillet, melt 2 Tbs. of the butter over medium heat. Add the sliced onions, reduce the heat to medium low, and cook, stirring occasionally, until soft and lightly caramelized, 20 to 25 minutes. Add the allspice, cinnamon, and cloves, and stir well. Reduce the heat to low ...

View full recipe at Fine Cooking