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Carrot and pistachio pilaf
Carrot and pistachio pilaf
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Savory carrot pilaf pairs perfectly with grilled meats.
Ingredients:
  • 40.00 ml ghee
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp ground turmeric
  • 4 whole cloves
  • 1 x 7cm cinnamon stick
  • 200g (1 cup) Basmati rice
  • 750ml (3 cups) chicken style liquid stock (see notes)
  • 75g (1/2 cup) pistachio kernels
  • 2 medium (about 200g) carrots, peeled, coarsely grated
  • 62.50 ml loosely packed coarsely chopped fresh continental parsley
  • Pinch of salt
Instructions:
  • In a medium heavy-based saucepan over medium heat, melt the ghee until shimmering. Add the onion and garlic, stirring occasionally, until the onion softens, about 3 minutes. Stir in the turmeric, cloves, and cinnamon until fragrant, about 30 seconds.
  • Stir the rice into the fragrant onion mixture until well coated. Pour in the stock and bring to a gentle boil. Lower the heat, cover, and simmer for 15 minutes. Fluff the grains with a fork. Let it rest, covered, for 5 minutes. Don't forget to remove the cinnamon stick before serving.
  • Toast pistachios in a small non-stick pan over medium heat, stirring constantly for 3 minutes until fragrant. Remove from heat and finely chop.
  • Set aside 1 tablespoon of pistachios. Mix the rest of the pistachios, carrot, and parsley into the rice, stirring until fully mixed. Season with salt to taste. Place in a large serving bowl and top with the reserved pistachios. Serve right away.

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