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

Ingredients

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

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