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

Ingredients

• Freshly ground black pepper
• 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.)
• 4 Tbs. unsalted butter
• ½ tsp. ground allspice
• 1-½ tsp. kosher salt; more as needed
• ½ tsp. ground cinnamon
• + 4 more ingredients
• • 1-½ cups long-grain white rice
  • ¾ cup sweetened dried tart cherries
  • Pinch ground cloves
  • ¾ cup shelled pistachios, toasted and roughly chopped (3.5 oz.)

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