Fragrant Chickpea and Spinach Pilaf

Preparation

1. Rinse the basmati rice in a fine-mesh sieve under cold running water until the water runs clear. Soak the rice in cold water for 15 minutes, then drain thoroughly.
2. In a small dry skillet over medium heat, toast the flaked almonds for 2 to 3 minutes until golden and fragrant. Transfer immediately to a small bowl to prevent burning.

Building the Aromatic Base

1. Heat the olive oil and butter in a wide, heavy-bottomed lidded saucepan or Dutch oven over medium heat.
2. Add the sliced shallots and cook for 6 to 8 minutes, stirring occasionally, until soft and deeply golden brown around the edges. Remove two tablespoons of crispy shallots and set aside for garnish.
3. Add the minced garlic and grated ginger to the pan. Sauté for 1 minute until aromatic.
4. Stir in the ground cumin, coriander, turmeric, cinnamon, and cardamom. Cook for 30 seconds to bloom the spices in the warm fat.

Cooking the Pilaf

1. Add the drained basmati rice and rinsed chickpeas to the pan. Gently stir for 1 to 2 minutes, coating every grain in the spiced oil and lightly toasting the rice.
2. Pour in the warm vegetable stock, fine salt, black pepper, and half of the lemon zest. Bring to a rolling boil.
3. Once boiling, cover the pot tightly with a well-fitting lid, lower the heat to the absolute lowest setting, and cook undisturbed for 12 minutes.

Finishing and Plating

1. Remove the pan from the heat. Quickly lift the lid, spread the fresh baby spinach evenly over the hot rice, and immediately replace the lid. Let the pot sit off the heat to steam for 8 to 10 minutes without uncovering.
2. Remove the lid and use a fork to gently fold the wilted spinach into the rice while fluffing the grains.
3. Squeeze over 1 tablespoon of fresh lemon juice and gently fold through half of the chopped herbs.
4. Transfer the pilaf to wide, warmed serving bowls. Top with the reserved golden shallots, toasted flaked almonds, remaining fresh herbs, and pomegranate seeds. Serve with a spoonful of cool yogurt and lemon wedges on the side.