This Middle Easternstyle rice pilaf with pomegranate seeds and pistachios tastes great with grilled fish or meat especially lamb Make sure the rice doesnt get sticky its supposed to be light and fluffy
Prep Time
45 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent
about 5 minutes. Add rice and toast until fragrant
2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice; reduce the heat to medium-low
cover
and simmer until rice is tender and liquid has been absorbed
about 20 minutes.
Meanwhile
toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant
5 to 10 minutes. Set aside.
Stir butter into cooked rice. Remove from the heat and mix in pistachios and pomegranate seeds. Fluff with a fork and season with salt and pepper.
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