With a quality pistachio oil, this rice will have an intense flavor even without the chopped nuts. It's excellent with lamb or chicken.
2 cups water
1 cup basmati rice
3/4 teaspoon salt, divided
2 tablespoons dried currants or golden raisins
1 1/2 tablespoons chopped pistachios
1 tablespoon chopped fresh parsley
2 tablespoons pistachio oil
1/4 teaspoon freshly ground black pepper
Fresh parsley sprigs (optional)
How to Make It
Bring water to a boil in a medium saucepan; add rice and 1/4 teaspoon salt. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed and rice is done. Remove from heat; fluff with fork. Add 1/2 teaspoon salt, currants, and next 4 ingredients (currants through pepper). Cover; let stand 5 minutes. Garnish with parsley sprigs, if desired.
This is a staple at our house; and a favorite among our regular guests! We live in an area where pistachios and pecans are grown so I use local nuts and nut oil (I use pecan oil instead of pistachio). It is always a hit with grown ups and kids alike.
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