1 cup apple cider vinegar ½ cup water ½ cup granulated sugar 1 2-3 inch stick cinnamon 1 teaspoon allspice berries ⅛ teaspoon ground cardamom 3 fresh quince, peeled, cored, and cut into 1/2-inch wedges (1 1/2 pounds)
Rice:
1 tablespoon unsalted butter ½ cup chopped yellow onion 2 large cloves garlic, minced 1 ½ teaspoon kosher salt ¾ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon ground cinnamon ¼ teaspoon ground cardamom ¼ teaspoon ground turmeric ⅛ teaspoon ground cloves 1 cup basmati rice, rinsed and well-drained Freshly ground black pepper 1 ¾ cup reduced-sodium chicken or vegetable broth
Garnish:
½ cup pomegranate seeds ⅓ cup chopped toasted pistachios 2 tablespoon chopped fresh mint 2 tablespoon chopped fresh cilantro
Tips
The pickled quince can be made up to a week ahead. Store in the pickling brine in the refrigerator and drain just before using.
