Randy Mayor; Melanie J. Clarke
6 servings (serving size: about 1/2 cup)

With a quality pistachio oil, this rice will have an intense flavor even without the chopped nuts. It's excellent with lamb or chicken.

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.

Ratings & Reviews

KirstieG's Review

July 25, 2011
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.