Pumpkin Pilaf

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 2 garlic cloves, peeled and minced
• 2 cups long-grain white rice
• 1/4 teaspoon each ground cinnamon, ground coriander, ground cumin, ground turmeric, and salt
• 1/8 teaspoon each paprika and pepper
• 3 cups fat-skimmed chicken broth
• 1 tablespoon lemon juice
• 3 1/2 cups diced (1/4 in.) pumpkin, such as Sugar Pie or Baby Bear (see notes)
• 3 tablespoons dried currants
• 1 tablespoon minced preserved lemon
• 1/3 cup chopped pistachios
• 2 tablespoons chopped fresh cilantro

1. Heat oil in a 10- to 12-inch frying pan (with sides at least 2 in. high) over medium-high heat. When hot, add onion and garlic; stir until limp, about 5 minutes. Add rice, cinnamon, coriander, cumin, turmeric, salt, paprika, and pepper; stir to coat. Add broth, lemon juice, pumpkin, currants, and preserved lemon. Bring to a simmer.
2. Reduce heat to low, cover, and cook until liquid is absorbed and rice is tender to bite, 20 to 25 minutes. Fluff with a fork and stir in pistachios and cilantro.

olive oil, onion, garlic, longgrain white rice, ground cinnamon, paprika, chicken broth, lemon juice, pumpkin, currants, lemon, pistachios, fresh cilantro

Taken from www.myrecipes.com/recipe/pumpkin-pilaf (may not work)