Basmati Rice Pilaf with Peas, Cashews and Golden Raisins

When I was a kid, my mom used to mix cashews and rice and I loved it. This dish adds a lot more to rice than just cashews, but it's filling and healthy and slightly Middle Eastern tasting and goes great with fish or chicken kebabs. I was making this for two people but made too much, what a surprise, and ended up having leftovers for the next couple of days and it still tasted great! The juicy peas, sweet golden raisin and salty cashews are a great combination, all tied to together with a sprinkling of z'artar and ginger. I think you could also amp up this pilaf by adding some red wine to it or using wild rice instead of basmati rice.
Basmati Rice Pilaf with Peas, Cashews and Golden Raisins

Ingredients:
Brown basmati rice
Frozen green peas, thawed
Roasted cashews
Golden raisins
Za'atar
Ginger powder
Sesame oil
Lemon juice
Olive oil

Directions:
1. Cook the basmati rice according to the directions on the bag
2. In a pan over medium heat saute the green peas, cashews, and golden raisins with a bit of olive oil. Drizzle some sesame oil as the cashews become moist from the nut oils and the raisins plump up. Add in the cooked basmati rice and add the za'atar, ginger powder and lemon juice. Mix gently to incorporate all the ingredients. Taste and add more za'atar or ginger or lemon juice. Serve warm and eat the leftovers cold :)