persian rice & pistachio salad w/ spiced paneer

serves 4 ~ 6

1 cup raw white basmati rice

2 tbls canola or veg oil

1/2 tsp ground cinnamon

generous pinch cardamom

pinch of ground black pepper

1/2 tsp salt

1 tsp freshly grated orange peel (i used an entire orange & thought it was great)

2 cups water

1/2 currants, chopped raisins, dates or dried apricots

1/2 cup coarsely chopped pistachios, toasted (single layer @ 350 for 10-15 min)

1/2 cup minced celery

juice of one orange

juice of one lemon

*in saucepan on medium heat, warm 1 tbls oil. add rice and saute for 3 minutes stirring.

*stir in cinnamon, cardamom, black pepper, salt & orange peel, cook for 1 min.

*stir in water, cover & gently simmer for 20 -25 minutes (do not disturb by taking off lid, peeking at it or stirring the rice)

* in a serving bowl mix together hot rice & fruit, cool for 20 minutes

* add in the pistachios, celery, orange juice, lemon juice and remaining tbls of oil. stir well

* serve at room temp or chill for 30 minutes

spiced paneer ~

4 tsp canola or veg oil

2 tsp ground cumin

1/8 tsp cayenne

1/4 tsp ground cardamom

1 tsp turmeric

1/2 tsp salt

1/2 cup plain yogurt

1 1/2 cups paneer, cut into small cubes (found in cheese section of well stocked grocery store or indian market)

* warm oil over low heat. add in spices & cook for 2 minutes

* add in yogurt & paneer, turn heat up to medium high

* cook for 10 minutes stirring often as the whey will evaporate away from the yogurt, leaving a tastey curd that will coat the paneer!

* remove from heat, set aside.

tastes great with above salad, alone or on top of lentil soups or dal