Recipe by Alexa Weibel
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3 tbsp. olive oil
1/2 large red onion, finely chopped
1 tsp. ground turmeric
3/4 tsp. curry powder
1 cup basmati rice, rinsed
1 lb. top sirloin steak, thinly sliced against the grain
1 tsp. ground cumin
1/2 cup chopped fresh mint and/or flat-leaf parsley
1/2 cup pomegranate seeds
1/2 lemon, cut into 4 wedges
1. In a medium saucepan with a lid, heat 2 tbsp. oil over medium. Add the onion, turmeric, curry powder, and 1 1/2 tsp. salt. Cook, stirring often, until the onion softens, about 5 minutes. Add the rice. Cook, stirring often, until the rice is coated, about 1 minute. Add 1 1/4 cups water and bring to a boil over high heat. Reduce heat to low. Cover and simmer until the water is absorbed, about 12 minutes. Remove from heat. Fluff the rice with a fork. Let rest, covered, for about 5 minutes.
2. Meanwhile, in a large skillet, heat the remaining 1 tbsp. oil over medium-high. In a medium bowl, toss the steak with the cumin, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring frequently, until the steak is browned, about 2 minutes.
3. Stir the steak, herbs, and pomegranate seeds into the rice. Divide among plates. Serve with the lemon wedges.