Rice salad

Wash the carrot, peel it, cut it into large pieces, and blanch in salted water for 2 minutes.

Cut the onion into half rings.

Wash the sweet pepper, dry it, remove seeds and partitions, and cut into strips.

Sauté onion and pepper in 2 tablespoons of oil, then add rice and pour in 1 cup of water.

Cook until the pepper becomes soft.

Add cinnamon, clove, ginger.

Bring the mixture to a boil, remove from heat, and cool.

Add the carrot and mix.

Squeeze juice from lemon and oranges, add the remaining oil, and mix.

Dress the salad with the prepared sauce, add salt to taste, and mix.

Let it sit for 1 hour, then add pistachios and mix.