1 medium onion, sliced

4 cups freshly shredded carrots (about 5 medium carrots)

2 tablespoons extra virgin olive oil

3 ½ cups water

2 teaspoons salt

¾ cup raisins

2 cups white basmati rice (you can also use jasmine rice)

Topping:

5 tablespoons toasted slivered almonds

¼ cup pomegranate seeds

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In a large pot, heat the extra virgin olive oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes, or until it begins to soften and turn golden brown.
Add the freshly shredded carrots to the pot and cook for an additional 5-6 minutes, stirring occasionally until they start to soften and release their natural sweetness.
Stir in the raisins and cook for another 2-3 minutes, allowing the raisins to plump up and become fragrant.
Add the water and salt to the pot and bring the mixture to a boil.
Once boiling, add the basmati rice. Stir to combine, then reduce the heat to low. Cover the pot and let the rice cook for about 15-20 minutes, or until the rice is tender and the water is absorbed.
Once the rice is done, remove the pot from heat and let it sit for 5 minutes. Fluff the rice with a fork to separate the grains.
Transfer the rice to a serving dish and top with the toasted slivered almonds and pomegranate seeds for a burst of texture and color.
Serve hot and enjoy!

For added flavor, you can include ground cinnamon, cardamom, or turmeric while cooking the rice.

Feel free to swap slivered almonds for walnuts, pistachios, or sunflower seeds.

If you prefer fresh herbs, cilantro or mint can enhance the dish’s freshness.

For extra protein, you can add cooked chickpeas, lentils, or tofu to make it a complete meal.

This dish can be made ahead and stored in the fridge for up to a day, which will enhance the flavors.

You can substitute pomegranate seeds with fresh grapes, dried cranberries, or chopped fresh fruit if needed.