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Pistachio & saffron rice pilaf
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Pair this aromatic rice pilaf with a vegetable or meat casserole, or enjoy it alongside a flavorful curry.
Ingredients:
  • Pinch saffron strands
  • 250g white rice
  • 1/2 cinnamon stick, broken
  • 5 cardamom pods or 1/2 tsp cardamom seeds
  • 80.00 ml (about 50) roughly chopped pistachio kernels
  • 45g currants
  • 2.40 gm salt
  • Freshly ground pepper
Instructions:
  • Infuse saffron in 2 tablespoons of hot water. Rinse rice in a sieve under cold running water until water is clear. Drain thoroughly.
  • Warm oil in a saucepan over low heat. Infuse with cinnamon stick and cardamom until fragrant, about 2-3 minutes. Add rice, stir for 1 minute. Increase heat, mix in pistachios and currants.
  • Pour 2 cups (500ml) of cold water over the rice until it's covered by 1cm. Season with salt and pepper. Bring to a boil, then cover and let it simmer gently for 5 minutes. Pour the saffron and liquid over the rice. Continue cooking, covered, for 5 minutes. Let it sit covered for another 5 minutes before serving.

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