rice pilaf

Nagi Maehashi presents this fruit-and-nut rice pilaf as a contemporary Middle Eastern-style or holiday side. This account follows her basmati, pistachio, almond, sultana and dried-apricot preparation.

Pistachios and slivered almonds are lightly toasted in a dry pan and removed. Unsalted butter then softens garlic and onion before the uncooked basmati is stirred in.

Ground cinnamon, cardamom, cumin and black pepper join the rice, followed by the selected supplied vegetable stock, sultanas and dried apricots. The covered pot simmers until its liquid is absorbed, then rests undisturbed off the stove.

The rice is fluffed with a fork and most of the same toasted nuts are folded through. The remaining nuts and the selected optional parsley provide the garnish.

The author describes fluffy, aromatic rice with plump dried fruit and toasted nuts, preserving the nuts’ texture by adding them late. Other fruit, nuts, stock choices and the brown-rice adjustment are separate alternatives.