Ingredients

• ¼ cup olive oil
• 1 onion, chopped
• ¼ teaspoon allspice
• ½ teaspoon coriander
• 2 cups white rice
• 4 cups water, heated
• 1 teaspoon salt
• 1 cup currants, plumped in hot water
• ½ cup almonds, toasted
• Pepper
• 4 tablespoons chopped parsley

Instructions

1. Heat oil in a large saucepan over medium. Add onion and sauté until translucent, about seven minutes.
2. Add allspice and coriander and cook, stirring for two minutes.
3. Add rice and stir until translucent, about three minutes. Add water and one teaspoon salt.
4. Boil reduce heat, cover and simmer until rice is cooked, about 20 minutes.
5. Turn off heat and let rice sit, covered for about ten minutes.
6. Add the currants and nuts to the rice and fluff with a fork. Sprinkle with parsley.