By | January 01, 2015


Rinse rice once under cold water and set aside. Heat oil in a heavy large (5-qt) saucepan over medium heat. Add onion and sauté for about 2 minutes. Add turmeric, garlic and saffron and cook 1 minute, stirring mixture to prevent garlic from burning. Stir in chickpeas, squash and rice and continue sautéing mixture for another minute. Add broth, water and salt. Bring to boil. Cover with a tight-fitting lid; reduce heat to low simmer, and cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat. Stir in green onion and cherries. Cover; let stand until cherries soften, about 10 minutes. Season to taste.

Related Stories & Recipes

Rooting for Turmeric and Ginger

Pungent and peppery, these aromatic members of the Zingiberaceae family are widely used in Asian cooking. As a dried spice, bright yellow turmeric adds color to Indian dishes, while powdered ginger...


  • 1 cup basmati rice
  • 2 tablespoons olive oil
  • 1/2 cup sweet onion, chopped (about 1 small)
  • 1 3-inch piece turmeric, grated
  • 1 clove garlic, minced
  • 1 pinch finely crumbled saffron threads
  • 1 cup chickpeas, cooked
  • 2 cups butternut squash, cut into 1/2-inch cubes
  • 1 cup vegetable broth
  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 2 green onions, chopped (green parts only)
  • 1/3 cup dried cherries
  • Salt and pepper to taste
Build your own subscription bundle.
Pick 3 regions for $60