RICE PILAF WITH PISTACHIOS AND ALMONDS

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Rice Pilaf With Pistachios and Almonds image

This dish is inspired by a number of Persian rice pilafs, but it's simpler, and calls for much less butter than an authentic Persian pilaf. There are sweet and tart flavors at play here, especially if you use barberries, but apricots also have a tart edge to them. Rose water makes the pilaf wonderfully fragrant.

Provided by Martha Rose Shulman

Categories     side dish

Time 35m

Yield Serves 4

Number Of Ingredients 12

1 cup basmati rice or purple jasmine rice
2 cups water or stock (chicken or vegetable)
2 tablespoons extra-virgin olive oil, unsalted butter or ghee
1/2 cup finely chopped onion (optional)
Salt to taste
2 teaspoons rose water
1/4 cup pistachios, coarsely chopped (30 grams)
1/4 cup almonds, blanched, skinned and coarsely chopped (35 grams)
1/2 teaspoon cumin seeds, lightly toasted and ground
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup barberries or chopped dried apricots, soaked in warm water for 1/2 hour and drained

Steps:

  • Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
  • Heat water or stock to a bare simmer in a saucepan or in microwave.
  • Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
  • Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
  • Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
  • Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams

Sadu Malik
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I've made this rice pilaf several times and it's always a hit. It's a great side dish for any meal.


Dan Dem
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This recipe was a disaster. The rice was mushy and the nuts were burnt.


Budjang Maas
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I'm not a big fan of nuts in my rice, but I tried this recipe anyway and I was pleasantly surprised. The nuts added a nice crunch and flavor without being overpowering.


Y2BS TACH
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This is the best rice pilaf recipe I've ever tried. It's so flavorful and easy to make.


The Babu Official
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I made this rice pilaf for a potluck and it was a huge hit. Everyone loved the flavors and the nuts added a nice touch.


Jason hunt
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This rice pilaf is a great way to use up leftover rice. It's also a great side dish for grilled chicken or fish.


Tanjim Ahmed
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This recipe was a bit too bland for my taste. I think I'll add some more spices next time.


Rahmat Adams
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I love the combination of flavors in this rice pilaf. The pistachios and almonds add a nice crunch and the spices give it a warm and savory flavor.


Sheik Fahad Al Mahmud
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This is my new favorite rice pilaf recipe. It's so easy to make and it's always a hit with my guests.


Likhanyise Nonguzela
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The rice was a bit dry. I think I needed to add more liquid.


Megan Olivas
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I've made this rice pilaf several times and it always turns out great. It's a perfect side dish for any meal.


Muzammil Ahmad
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Meh.


Cawaale Mire
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This recipe is a keeper! The rice was cooked perfectly and the pistachios and almonds added a delicious nutty flavor.


Farhan Mohamud
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Not a fan of the nuts in this recipe. I'll omit them next time.


samithehunter 2
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I used basmati rice instead of long grain and it turned out great. The pilaf was fluffy and flavorful.


umer zubair
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Easy to follow recipe, great results! :)


kopila dangal
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This rice pilaf was a hit with my family! The pistachios and almonds added a nice crunch and flavor. I will definitely be making this again.