Moroccan-Inspired Rice Pilaf

Instructions

1. Make dressing: place avocado oil, lemon juice, zest, honey, cardamon, cinnamon, and salt in a container and immersion blend until emulsified.
2. Drain the garbanzo beans and run in a bowl of water, removing as many skins as possible. Let drain and then start cooking them in oil on medium heat (your preferred vegetable oil) until browned. I usually do this in 2 batches so they all have plenty of contact with the pan. Drain onto sheet pan lined with a paper towel.
3. Rinse rice at least twice in the cooking pot you’ll be using. Drain out as much water as possible. Try to get the water to run nearly clean but don’t over rinse it.
4. Bring rice, salt, water to boil and reduce to low. Cook for 15 minutes. Let stand.
5. While the rice is simmering, chop the pistachios into a medium sized bowl, add the raisins. Chop cilantro and keep in a separate bowl, along with the scallions.
6. When the rice has been left standing for at least 5 minutes after the timer went off, open and fluff it with a fork to loosen it up. Transfer to the bowl you will use for serving. Add pistachios and raisins. Mix in dressing until fully incorporated. Finally, mix in the cilantro and scallions