Pistachio, Golden Raisin, Cardamom-Scented Pilaf

By • January 29, 2011 • 5 Comments

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Food52 Review: With crunch from toasted pistachios and the occasional burst of plump raisin, this nutty pilaf is a sweet and savory delight, gently-perfumed with cardamom. My rice took a good 10 minutes longer to cook than the recipe notes, but then I did use brown basmati instead of the brown jasmine Sundayinthekitchen calls for. Regardless, it was super-delicious alongside roast chicken and I’d happily make it again.Midge

Serves 4, generously

  • 1/3 cup yellow onion
  • 1 teaspoon turmeric
  • 1 teaspoon freshly ground cardamom
  • 2 teaspoons butter, organic if possible
  • 1 cup brown jasmine rice
  • 2 cups chicken stock, homemade if possible
  • 3 tablespoons toasted pistachios,roughly chopped
  • 1/4 cup golden raisins, rehydrated in hot water for two minutes and drained
  • 1 dash sea salt or kosher (or to taste)
  1. In a heavy, medium sized saucepan, heat butter over low. When it begins to melt, add onion, spices and salt. Cook, stirring frequently, until onion is translucent and soft, about 5 minutes.
  2. Add rice and cook, stirring vigorously, until the rice is coated in the butter and spices and smells toasted, about 1 minute.
  3. Add the broth, bring to boil, reduce to simmer and cover. Cook for about 15 to 20 minutes, until most of the liquid is absorbed. Add the raisins and pistachios, stir, cover and cook until all of the liquid is absorbed, 3 to 5 minutes.
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Tags: cardamom, golden raisins, jasmine rice, pilaf, pistachios, rice, turmeric

Comments (5) Questions (0)

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over 3 years ago Waverly

Great combination - it sounds delicious.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This sounds really good! Thanks for the recipe!

Ozoz_profile

over 3 years ago Kitchen Butterfly

I love the combination of raisins and pistachios in rice. Great.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

yum

100_1445

over 3 years ago Sundayinthekitchen

thank you! i love the sweet/savory flavors.