Fragrant jasmine rice pilaf

Ingredients:

• 2 tablespoons unsalted butter
• 1 large shallot, chopped (about 1/3 cup)
• 0.5 tsp cumin seeds
• 0.5 tsp coarse salt
• 2 cups jasmine rice
• 3 cups lightly salted chicken broth
• 1 orange zest, 7 cm long, peeled with a vegetable peeler
• Half a cinnamon stick
• 1/3 cup salted cashews, coarsely chopped
• 1 shallot, thinly sliced

Preparation:

1. In a medium saucepan over medium heat, heat the butter. Add the shallot, cumin, and salt. Cook, stirring, until the shallot is softened, 2-3 minutes. Add the rice and stir until the grains are well coated with the butter and onion mixture.
2. Add the broth, orange zest, and cinnamon stick. Bring to a boil, cover, and reduce heat to medium-low. Simmer until all the liquid is absorbed and the rice is tender, about 15 minutes. Remove from heat and let sit for 5 minutes. Fluff the pilaf with a fork, removing the zest and cinnamon stick. Transfer to a serving platter and sprinkle with cashews and green onions.