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Place the rice in a bowl, cover with cold water and swish it around with your hands or a wooden spoon. The starch will release into the water and it will appear a bit cloudy. Drain and repeat with fresh water until the water remains clear. Drain rinsed rice in a colander. Shake dry, then pat dry with clean paper towels.
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Heat oil in a large skillet over medium heat. Add scallions and sauté for a minute or two until softened, but not browned. Add the rice and sauté over medium heat for about 2 minutes, stirring often, until the edges of the rice grains appear translucent. Stir in turmeric, cumin and ginger and cook, continuing to stir, for about 30 seconds.
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Add water or broth and salt. Bring to a boil, cover, then adjust the heat down and simmer on very low heat until water is absorbed, about 20 minutes. When all of the water is absorbed and the rice is tender, remove from heat and fluff it with a fork. Put cover back in place and allow rice to steam off of the burner for 5 minutes.
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Toss the rice with the pomegranate seeds, almonds and parsley right before serving. We like this dish hot, warm or at room temperature. Just do not refrigerate it. We find refrigerated rice never quite comes back to its original fabulous toothsomeness. I know that isn’t a word, but you know what I mean, don’t you?