Ingredients
1 cup basmati rice
Kosher salt
1 1/4-inch-thick slice peeled fresh ginger
1/2 cup finely chopped fresh dill
1/3 cup pomegranate seeds (from 1/2 pomegranate)
1/3 cup pistachios, lightly toasted and coarsely chopped
6 large soft dates, such as medjool or zahidi, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Preparation
Bring rice, 1/4 teaspoon salt, ginger, and 1 1/2 cups water to a boil in a small saucepan. Cover, reduce heat to a simmer, and cook until all of water is absorbed, 16 to 17 minutes. Remove from heat. Let stand, covered, 10 minutes. Fluff rice with a fork and remove and discard ginger.
Transfer rice to a large bowl; let cool 5 minutes. Stir in dill, pomegranate seeds, pistachios, dates, oil, and lemon juice. Season with salt and serve.
