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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This pilaf perfumes the whole house as it cooks! You will surely get ooohs and aaahs from this dish. I'm not sure of it's orgins since all of the ingredients could either be Morrocan or Persian. The garnish of pistachio nuts say Persian but the nuts could just as easy be pine nuts or almonds. Lamb fixed with mint would be great or a fragrant chicken dish to go along with this side. Ingredients:
2 tablespoons vegetable oil |
1 tablespoon unsalted butter |
1 large cinnamon stick |
2 whole cloves |
3/4 cup minced onion |
1/2 teaspoon ground cardamom |
2 cups uncooked basmati rice, washed |
1 cup water |
2 cups chicken broth |
1/4 cup raisins or 1/4 cup chopped dates |
1/2-1 teaspoon salt |
1 tablespoon orange zest or 1 tablespoon lemon, rind of |
1/4 cup unsalted pistachios, toasted |
Directions:
1. Heat oil and butter in a 3 quart pan over high heat.
2. Add cinnamon and cloves, stirring until cinnamon puffs up,1-2 minutes.
3. Reduce heat, add onion, cardamom, saute until onion is clear, about 3 minutes.
4. Stir in rice, mix to coat all grains with other ingredients.
5. Cook until it starts to be aromatic, 1-2 minutes.
6. Add water, chicken broth, rest of ingredients, except.
7. pistachios.
8. Bring to boil, reduce heat to low, cover.
9. Simmer until all liquid is absorbed, 13-15 minutes.
10. Remove from heat, let stand for 10 minutes.
11. Uncover, fluff with fork before serving.
12. Remove cinnamon and cloves.
13. May hold covered in a 200F low oven for 30 minutes.
14. It.
15. may also be reheated covered in microwave.
16. Garnish with pistachios.
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