Sephardic Jeweled Rosh Hashanah Rice

UNITS SCALE

1 1/2 tsp salt
1 tsp sweet paprika
1/2 tsp turmeric
1/4 tsp cumin
1/8 tsp black pepper
4 Tbsp extra virgin olive oil divided, plus 1 teaspoon
2 medium size onions, diced small
10 dried apricots, quartered
6 dried figs (we used Smyrna), quartered
1/4 cup dried cherries
1/4 cups pistachios or pumpkin seeds
1 cup long grain rice (we used Jasmine, but you can use Basmati or whatever you prefer)
1 cup water
1 1/2 tsp fresh lemon or orange zest
1 cup pomegranate seeds

Combine salt, sweet paprika, turmeric, cumin and black pepper in a small bowl. Set aside.
Heat 2 tablespoons of olive oil in a deep, non stick skillet with a lid. Add rice and spices and stir well.
Cook over medium heat for about 3-4 minutes, stirring constantly and making sure the rice gets well coated with the oil and the spices.
Add 1 cup of water. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes, remove from heat and let it sit for 15 minutes covered.
In the meantime, heat the remaining 2 tablespoons of olive oil in a non stick skillet.
Add onions and cook over medium heat for about 20 minutes stirring frequently, adding water 1 tablespoon at a time if necessary, to prevent from burning.
Transfer onions to a plate and in the same skillet, heat 1 teaspoon of olive oil. Add dried fruit and pistachios or pumpkin seeds and cook over medium low for 2-3 minutes, stirring frequently.
Once the rice is ready, fluff it with a fork, add onions, dried fruit, pistachios and lemon or orange zest and toss well.
Right before serving sprinkle pomegranate seeds on the rice.