Jeweled Brown Basmati Rice and Quinoa (Morassa Polo)

This dish gets its name from the gemlike red barberries and green pistachios that sparkle on its surface. It's a regal dish that's typically reserved for special occasions. Although there are quite a few ingredients, this is an easy dish to make. You simply sauté the dried fruit and nuts with oil and spices, and toss them with the cooked grains.

• 
  
  1 cup brown basmati rice, soaked in cold water for 1 hour
  
  


• 
  
  1-1/2 cups quinoa, soaked in cold water for 1 hour
  
  


• 
  
  5 Tbs. grapeseed oil
  
  


• 
  
  Sea salt
  
  


• 
  
  4 cups water, boiling
  
  


• 
  
  2 Tbs. butter or unrefined coconut oil, at room temperature
  
  


• 
  
  1 large yellow onion, minced
  
  


• 
  
  1/2 cup barberries, soaked in warm water for 1/2 hour and drained
  
  


• 
  
  1 cup minced dried apricots
  
  


• 
  
  1 Tbs. dried rose petals or dried whole rosebuds pulled apart and stems removed, plus extra for garnish
  
  


• 
  
  1 tsp. ground cumin
  
  


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  1/2 tsp. ground cinnamon
  
  


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  1 tsp. ground cardamom
  
  


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  1/2 cup pistachios, lightly toasted and coarsely chopped
  
  


• 
  
  1/2 cup slivered blanched almonds, lightly toasted
  
  


• 
  
  1/2 tsp. saffron, ground and steeped in 1 Tbs. hot water for a few minutes
  
  


• 
  
  Pomegranate seeds, for garnish (optional)
  
  

Drain the rice and quinoa and rinse under cold water.

Heat a medium stockpot over low heat and add the rice and quinoa, 2 Tbs. of the oil, and a pinch of salt. Sauté the grains, stirring often to prevent sticking for about 5 minutes until dry and fragrant. Add the boiling water and return to a boil; turn down the heat to very low and cook, covered, for 40 minutes. Turn off the heat and let the grains rest for 10 minutes, then toss in the butter and fluff with a fork.

While the grains cook, heat a large skillet over medium heat and sauté the onion in the remaining 3 Tbs. oil for about 15 minutes, until lightly browned. Add the barberries, apricots, rose petals, cumin, cinnamon, and cardamom. Cook for about 5 minutes, until heated through. Reserve half of the pistachios and almonds for garnish, and add the rest of the nuts to the skillet. Season with salt, and remove from the heat.

In a large bowl, toss the fruit and nuts with the grains and drizzle in the saffron and its steeping liquid. Season with salt. Garnish with the remaining nuts, a few rose petals, and the pomegranate seeds.

Basmati Rice Salad with Mango and Cucumber

Mango, ginger, cilantro and rice vinegar give a Southeast Asian twist to this rice salad. The spicy-and-cool flavor profile makes it a perfect partner for Tandoori Chicken Legs or Spicy Thai Shrimp Kebabs.

• 
  
   2-1/2
  cups basmati rice
  
  


• 
  
  Kosher
  salt
  
  


• 
  
  1/2 cup plus 1 Tbs.
  extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup rice vinegar
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 Tbs. finely grated fresh ginger
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 cups diced mango (1/2-inch dice)
  
  


• 
  
  1-1/4 cups diced peeled cucumber (1/2-inch dice)
  
  


• 
  
  1/2 cup thinly sliced scallions
  
  


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  1/4 cup chopped fresh cilantro leaves and stems
  
  

Rinse the rice under cold water and drain. Bring 7 cups of water
to a boil in
a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a
simmer, and cook uncovered, stirring occasionally and adding more boiling water
as necessary to keep the rice covered, until tender, about 10 to 15 minutes. Drain and rinse the
rice with cold water to stop the cooking.

Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the
oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at
room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of
olive oil. Whisk in the sesame oil and ginger. Taste and season with salt,
pepper, and additional vinegar or olive oils needed.

Put the cooked and cooled rice in a large serving bowl and toss to
break up any clumps. Add the mango, cucumber, scallions, cilantro, and 1/2 cup
vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Basmati Rice Pilaf with Pistachios

• 
  
  2/3 cup shelled pistachios
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 small yellow onion, finely diced (about 1 cup)
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  


• 
  
  1/2 Tbs. coriander seeds, lightly smashed
  
  


• 
  
  12 whole green cardamom pods
  
  


• 
  
  3-inch piece cinnamon stick
  
  


• 
  
  1 bay leaf
  
  


• 
  
  2 cups basmati rice, rinsed
  
  


• 
  
  2-3/4 cups low-salt chicken broth
  
  

Position a rack in the center of the oven and heat the oven to 325°F. Spread the pistachios on a baking sheet and toast in the oven until golden and fragrant, 7 to 10 minutes. Transfer the baking sheet to a wire rack to cool. Roughly chop the nuts and set aside.

Heat the oil in a medium saucepan over medium-high heat. Add the onion and salt, and sauté for 2 minutes; add the coriander, cardamom, cinnamon, and bay leaf to the pan and continue to cook, stirring occasionally, until the onion is softened and turning brown, 1 to 3 minutes more. Add the rice and cook, stirring, until the rice is well coated with oil and slightly translucent, about 3 minutes.

Add the chicken broth. Bring to a boil and then reduce the heat to low, cover, and let simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Discard the cinnamon stick, bay leaf, and cardamom pods.

Season to taste with salt if necessary. When ready to serve, sprinkle with the chopped pistachios.

Bangladeshi-Style Kitchri

Kitchri (also known as khichuri or kitcheree) is a homey, comforting, lightly spiced rice and lentil dish originally from India. The lentils—or dal—tend to melt into the rice, thickening the dish and adding wonderful earthy flavor. You can substitute yellow split peas for the lentils, if you like.

• 
  
  10 oz. (1-1/2 cups) brown basmati rice
  
  


• 
  
  5-1/2 oz. yellow or orange lentils (3/4 cup)
  
  


• 
  
  2 dried or fresh bay leaves
  
  


• 
  
  1 cinnamon stick
  
  


• 
  
  1/4 tsp. ground turmeric
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1-1/2 cups diced seedless cucumber
  
  


• 
  
  2 Tbs. finely chopped fresh mint
  
  


• 
  
  1 cup chopped shallots plus 1 Tbs. minced
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  3 Tbs. peanut or vegetable oil
  
  


• 
  
  1 tsp. panch phoran (Bengali five-spice mix)
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  1 fresh serrano chile with seeds, minced
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  1/2 cup chopped fresh cilantro
  
  

Put the rice in a medium bowl with enough cold water to cover by at least 1 inch. Set aside to soak at room temperature for at least 30 minutes and up to 2 hours.

While the rice is soaking, put the lentils in a bowl of cold water. Swish the lentils with your fingers, then pour the water off; repeat 2 more times to wash it well. Transfer the lentils to a 3-quart saucepan, add 1 quart of water, and bring to a boil over high heat. Skim off any foam, and then lower the heat to maintain a simmer. Add the bay leaves, cinnamon, and half of the turmeric and cook, uncovered, stirring occasionally, until the lentils are tender and the mixture is thick yet soupy, 25 to 35 minutes. If it seems dry, add a little hot water. Remove the bay leaves and cinnamon, and stir in 1 tsp. salt. Remove from the heat; set aside.

Bring 8 cups of water to a boil in a 4- to 5-quart Dutch oven (or other wide, heavy-duty pot). Stir in 2 tsp. salt and return to a boil. Drain the rice and sprinkle it into the pot. Return to a boil and cook until al dente, about 17 minutes. Drain, return the rice to the pot, and over low heat, stir in the butter. When melted, cover and cook until the rice is tender, about 30 minutes. Remove from the heat and let sit, covered, for about 15 minutes.

While the rice is cooking, in a medium bowl, stir together the cucumber, mint, minced shallot, lime juice, and 1/4 tsp. salt. Season to taste; set aside.

In a 14-inch wok or wide, heavy-duty 6-quart pot, heat the oil over medium-high heat. Add the remaining turmeric and the panch phoran and cook, stirring, until the mustard seeds in it have popped, about 30 seconds. Add the chopped shallots and cook, stirring occasionally, until tender and browned at the edges, 2 to 3 minutes. Add the garlic, chile, and ginger and cook, stirring, for 1 minute.

Stir in the rice, breaking up any lumps so that the grains are coated in the flavored oil. Using a silicone spatula, gently fold the lentils, half of the cilantro, and 1 tsp. salt into the rice mixture until well blended. Gently stir until the mixture is heated through and any liquid from the lentils has been absorbed by the rice, 1 to 2 minutes. Season to taste with salt, if necessary. Transfer to a large serving platter or a wide shallow bowl. Garnish with the remaining cilantro and serve with the cucumber salad.