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.

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


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


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  5 Tbs. grapeseed oil
  
  


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  Sea salt
  
  


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  4 cups water, boiling
  
  


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


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  1 large yellow onion, minced
  
  


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


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  1 cup minced dried apricots
  
  


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


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  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
  
  


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  1/2 cup slivered blanched almonds, lightly toasted
  
  


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


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  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.

Date-and-Walnut-Filled Cookies (Koloocheh)

These butter cookies are unmistakably Middle Eastern; Persian Jews make them at Purim, while Arabic Christians eat a similar cookie at Easter, as do Muslims during various Eid celebrations. The key to getting the cookies to keep their shape is to refrigerate them until firm after filling and shaping. The combination of gluten-free flours here produces a nutty taste and a light texture, but you can use an equivalent amount of white flour.

For the dough

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  1 cup unsalted butter or refined coconut oil, at room temperature
  
  


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  1/3 cup plus 1/2 cup organic cane sugar
  
  


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  1 tsp. vanilla extract
  
  


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  1 egg
  
  


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  3/4 cup fava bean flour
  
  


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  3/4 cup coconut flour
  
  


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  1/2 cup tapioca flour
  
  


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  1/2 tsp. sea salt
  
  


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  1 tsp. ground cardamom
  
  


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  2 tsp. baking powder
  
  

For the filling

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  1/2 cup finely chopped walnuts
  
  


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  1/2 cup Medjool dates, pitted and chopped
  
  


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  1/2 tsp. ground cinnamon
  
  


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  1/4 cup freshly squeezed orange juice
  
  


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  2 tsp. honey
  
  


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  Pinch of sea salt
  
  

Make the dough

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy. Add the vanilla and egg and mix until just combined. In a separate bowl, whisk together the flours, salt, cardamom, and baking powder. Add the dry ingredients to the wet ingredients in two batches, stopping to scrape down the sides of the bowl as needed. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap and chill in the refrigerator for 2 hours, until firm but still flexible.

Make the filling

Combine 1/4 cup of the walnuts with the dates, cinnamon, orange juice, honey, and salt in a small saucepan and bring to a boil. Lower the heat and simmer uncovered, stirring often, for 5 to 7 minutes, until the mixture forms a thick paste. Transfer to a plate and let cool to room temperature.

Make the cookies

Line two baking sheets with parchment paper.

To make each cookie, wet your hands and break off a lemon-size piece of the dough. Flatten the dough, or make a well in it using your thumb. Place 1/2 tsp. of the filling in the middle, then pinch the dough closed and roll it into a ball. Flatten the dough gently between your palms to form a disk 1 inch thick, and place it on the lined baking sheet. Press a pinch of the remaining 1/4 cup walnuts into the center of the cookie. Repeat with the remaining dough and filling.

Refrigerate the cookies for 45 minutes, until firm. While the cookies chill, preheat the oven to 350°F.

Bake the cookies for 25 minutes, until the undersides are golden. Transfer to a cooling rack and let cool completely. In a clean spice grinder, grind the remaining 1/2 cup sugar into a fine powder. Dust the cookies with the powdered sugar and serve. Store in an airtight container at room temperature for up to 5 days.