Name: Bejeweled Rice
Yield: 8 servings
Ingredients: ⅓ cup unsalted, shelled pistachios; ⅓ cup slivered almonds; 4 tablespoons extra-virgin olive oil, divided; 2 large carrots, peeled, thinly sliced into rounds on a mandoline; 2 teaspoons sugar; Kosher salt; 8 scallions, dark green parts and white parts separated, thinly sliced; 3 garlic cloves, thinly sliced; 3 cups long-grain rice, rinsed; ¾ teaspoon crushed red pepper flakes; ¾ teaspoon ground cardamom; ¾ teaspoon ground cinnamon; ¾ teaspoon ground turmeric; 4 tablespoons unsalted butter, cut into pieces; 2 teaspoons finely grated orange zest; 1 cup mixed unsweetened dried fruit (such as golden raisins, cranberries, and/or sour cherries)

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Photo by Alex Lau, Styling by Andy Baraghani

You can fold all the toppings into the rice and it’ll still be delicious—but you won’t get as much of a wow factor.

Recipe notes