Festive Christmas Plov with Seasonal Spices and Dried Fruits

1.Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the chicken pieces to the pot and cook until browned on all sides, about 7-10 minutes.

4.Stir in the grated carrots and minced garlic, cooking for an additional 3 minutes until fragrant.

5.Add the cumin seeds, coriander powder, cinnamon, nutmeg, allspice, salt, and pepper. Stir well to coat the chicken and vegetables with the spices.

6.Pour in the chicken or vegetable broth and bring to a boil. Once boiling, reduce the heat to low and add the soaked and drained rice, dried apricots, and raisins. Stir gently to combine.

7.Cover the pot with a tight-fitting lid and let it simmer on low heat for 20-25 minutes, or until the rice is cooked and has absorbed all the liquid.

8.Once cooked, remove the pot from heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld.

9.Fluff the plov with a fork and gently fold in the pomegranate seeds and slivered almonds.

10.Serve warm, garnished with fresh parsley.