This spinach-flecked pilaf, rich with halloumi cheese and crunchy from nuts on top, is Middle Eastern comfort food at its best.

The pan you use needs to have a tight-fitting lid.

Serve with a salad if you’d like.

Make Ahead: The rice can be refrigerated for up to 1 week; it might clump when it cools, in which case you should stir in a little water or broth when reheating.

Where to Buy: Find sumac, a lemony spice, in Middle Eastern stores or at well-stocked spice stores.

Tested size: 6-8 servings

INGREDIENTS

• 2 tablespoons canola oil
• 1 large yellow onion, chopped
• 3 cloves garlic, chopped
• 2 cups long-grain white rice, rinsed in several changes of water and drained
• 2 teaspoons dried dill
• 3 cups no-salt-added vegetable broth, homemade or store-bought (see related recipe)
• 1 tablespoon finely grated lemon zest and 2 tablespoons juice (from 1 lemon)
• 1/2 teaspoon sea salt, or more as needed
• 1 pound 5 ounces fresh spinach, shredded
• 8 ounces halloumi cheese, shredded (may substitute queso blanco or part-skim mozzarella cheese)
• 1/3 cup chopped parsley
• 1/2 teaspoon freshly ground black pepper, or more as needed
• 1 tablespoon pine nuts, toasted (see NOTE)
• 1 tablespoon slivered almonds, toasted (see NOTE)
• 2 teaspoons ground sumac, for garnish (optional)

• DIRECTIONS

  Pour the oil into a large saucepan or deep, straight-sided saute pan over medium-high heat. Add the onion and garlic; cook, stirring frequently, until browned, verging on crispy, 8 to 10 minutes.

  Add the drained rice and dill, stirring to coat evenly. Add the broth, the lemon zest and juice, and the salt. Stir well, bring to a boil, then turn the heat down and add the spinach, working in batches if necessary: Fold some in and let it wilt, then fold in more.

  Cover the pan with a clean dish towel and fit the lid on top. Cook undisturbed for 20 minutes, until the liquid is absorbed and the rice is tender.

  Uncover, fluff the rice with a fork or wooden spoon and stir in the cheese, parsley and pepper. Taste, and add more salt and pepper as needed. Re-cover with the lid (no dish towel this time) and let the rice rest for a few minutes, so the cheese will melt.

  Spoon the rice onto a platter; strew the pine nuts and almonds on top. Sprinkle with the sumac, if desired.

  NOTE: Toast the pine nuts and almonds in a small pan over medium heat until lightly browned, shaking the pan frequently to avoid scorching, then transfer immediately to a plate to cool.

  RECIPE SOURCE

  Adapted from “Persepolis,” by Sally Butcher (Interlink, 2016).

  Tested by Joe Yonan.

  washingtonpost.com