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Raisin / Pistachio Pilaf

I may only make this during asparagus season. The pairing was too perfect.

This pilaf recipe is originally from Sunday in the Kitchen, though I got it from a friend after being dazzled and perplexed by it at a potluck. The flavors are so well balanced and comforting. I also love that it has just enough international flair to be interesting, yet it's still neutral enough be served with a wide variety of other flavors. I highly recommend that you make asparagus one of those other flavors.

This is the secret step.

Why don't we Americans toast our rice with spices ALL THE TIME? It's so, so good.


The Recipe:
1/2 onion, diced
1 tsp turmeric
1/2 tsp ground cardamom
2 tsp butter
1 c jasmine rice
2 c chicken broth
3 tb roasted pistachio nuts, chopped
1/4 c raisins
salt to taste
  • Melt butter in a sauce pan over medium heat. Add onions and saute until soft. Add turmeric, cardamom, and salt, and stir over heat for 1 minute.
  • Add dry rice and cook, stirring constantly, 1 minute.
  • Add broth and simmer 15 minutes, or until liquid is absorbed.
  • Add raisins and pistachios, turn off heat, and let sit 1 minute.

The Verdict:
Overall grade: A-
Overall reason: Relatively fancy for very little work. I'll be making this for company.
Time to prepare: 5 minutes of work, plus 15 minutes of waiting
Husband quote: "I like this because it's a little sweet and a little salty. From the raisins, and the pistachios, and the... pilaf?"



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