1 c. long grain rice
3 tbsp. olive oil
3 med. onions, finely chopped
2 tbsp. pine nuts
3 tbsp. chopped fresh parsley
1 heaping tbsp. ground allspice
Salt and pepper to taste
1/4 tsp. cayenne pepper
3 tbsp. currants, soaked in 1/2 cup water for 20 minutes, water then reserved
1 med. tomato, peeled and minced
1 1/2 c. hot water
12 pistachio nuts, shelled
2 tbsp. chopped fresh mint (can use dried)

Rinse rice and set aside. Heat oil and saute onions in large sauce pan until they begin to color. Add pine nuts and saute 3 minutes. Blend in parsley, allspice, salt, pepper, cayenne pepper and currants. Add rice. Add water in which currants were soaked, tomato, and hot water. Cover and simmer until rice is tender, about 15 minutes. Add pistachios 5 minutes before rice is done. Remove from heat, remove cover, place clean dish towel and replace cover and set aside about 30 minutes. Transfer rice to serving platter, fluff and mix in mint. Serve at room temperature. Serves 6 ish.

Is delicious with leg of lamb, and with fish.