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
freshly ground cardamom
butter, organic if possible
brown jasmine rice
chicken stock, homemade if possible
toasted pistachios,roughly chopped
golden raisins, rehydrated in hot water for two minutes and drained
sea salt or kosher (or to taste)
In This Recipe
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.
Add rice and cook, stirring vigorously, until the rice is coated in the butter and spices and smells toasted, about 1 minute.
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.