pistachio almond rice pilaf

Name: Pistachio Almond Rice Pilaf
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1/3 cup(s) slivered almonds; 1/3 cup(s) shelled pistachios, finely chopped; 2 tablespoon(s) unsalted butter; 2 clove(s) fresh garlic, minced; 1/2 small white onion, finely chopped; 1 cup(s) uncooked basmati rice; 1/4 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground cardamom; 1/4 teaspoon(s) ground cumin; 1/4 teaspoon(s) black pepper; 1/4 teaspoon(s) salt; 1 3/4 cup(s) vegetable broth or chicken broth (or stock); 1/2 cup(s) raisins (dark or golden); 1/4 cup(s) dried fruit (such as apricots or cranberries) - chop any pieces that are larger than a u.s. nickel coin; 1/8 cup(s) finely chopped fresh parsley, for garnish (optional)

2 Pinches

Vickie Parks

Renton, WA

Updated on Feb 27, 2024

This is easy to make and turns out so well every time. It’s always so fluffy and flavorful. It has a bit of an exotic spicy flavor and makes a great side dish for Middle Eastern or Moroccan theme dinners. Because of its slightly nutty flavor, basmati is a good rice to use for this recipe, but other rice varieties can be used (you’ll want to be sure to read the package directions and adjust the broth amount for the specific rice variety you choose to use though). Makes about 4-6 servings.

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prep time 10 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

1/3 cup slivered almonds
1/3 cup shelled pistachios, finely chopped
2 tablespoons unsalted butter
2 cloves fresh garlic, minced
1/2 small white onion, finely chopped
1 cup uncooked basmati rice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon salt
1 3/4 cups vegetable broth or chicken broth (or stock)
1/2 cup raisins (dark or golden)
1/4 cup dried fruit (such as apricots or cranberries) - chop any pieces that are larger than a u.s. nickel coin
1/8 cup finely chopped fresh parsley, for garnish (optional)

How To Make pistachio almond rice pilaf

Step 1

Place a medium size saucepan or skillet over medium heat. Add almonds and pistachios, and toast lightly, shaking the pan occasionally, for about 3 to 4 minutes or until the nuts are fragrant. Remove immediately. Watch carefully as they toast, as they’ll burn easily if left on heat too long.

Step 2

Melt butter in a large saucepan over medium heat. Add garlic and onion, sauté until translucent. Add rice and stir for 30 seconds or until mostly translucent.
Step 3

Stir cinnamon, cardamom, cumin and black pepper into the rice mixture. Add broth, raisins and other dried fruit, and stir well.
Step 4

Cover skillet with a lid, and bring to a boil. Once it reaches a boil, immediately turn heat down to low and let rice simmer for 15 minutes or until all of the liquid is absorbed. Remove pot from the stove, still covered, and leave undisturbed for 10 minutes.
Step 5

Remove lid, then use a fork to fluff rice. Add most of the nuts to the rice and toss well.
Step 6

Transfer rice to a serving bowl. Garnish with remaining nuts and chopped parsley (if using), and serve immediately.
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