Lemon ptitim with dates

Ingredients:

• 2.5 cups of ptitim
• 3 tbsp olive oil + extra for drizzling
• 1 onion, chopped
• 3 cups lightly salted chicken broth
• 2 bay leaves
• 3/4 cup pitted dates, coarsely chopped
• 3 green onions, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 tsp finely grated lemon zest
• Pomegranate seeds, for serving

Preparation:

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the ptitim and cook, stirring, until browned, 3-5 minutes. Add the chicken broth, bay leaf, 1 tablespoon of salt, and some freshly ground black pepper. Bring to a boil, stirring. Reduce the heat to low, cover, and simmer until the liquid is absorbed and the ptitim is tender, about 10 minutes. Discard the bay leaf.
2. Add the dates, green onions, parsley, dill, and lemon zest to the pan and stir; season with salt and pepper to taste. Transfer to a serving bowl. Drizzle with olive oil and sprinkle with pomegranate seeds.