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Rice Pilaf With Pistachios And Raisins

5 September 2008 One Comment

This dish we’ve made multiple times. Sometimes it has turned out wonderful, other times, just good. We are still working on tuning the spice amounts.


  • 1/4 cup finely chopped onion
  • 1/4 tsp. turmeric
  • 1/8 tsp. ground cardamom
  • 1 1/2 tbsp. unsalted butter
  • 1/3 cup long-grain rice
  • 2/3 cup chicken broth
  • 2 tbsp. pistachio nuts or pumpkin seeds, lightly toasted and chopped
  • 2 tbsp. golden raisins, soaked in boiling water 1 minute and drained
  • 2 tbsp. thinly sliced green scallions


In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tbsp. butter over low heat until the onion is softened. Add rice and cook until coated with butter. Ad the broth, bring to a boil, cover, and simmer until liquid is absorbed, approximately 15 minutes.

Stir in the pistachios, raisins, scallions, remaining butter and salt and pepper to taste.

One Comment »

  • Kosku said:

    I made these 1 cup whole wheat flour instead of /2 white, becasue it’s all I had in the house. Very, very good! Next time I will flatten the them a little before cooking, as they didn’t spread much, but I’ll definitely make them again. I try to limit my sweets to something every couple of weeks and make it as healthy as I can. These fit the bill very nicely. Thanks Susan! Don’t know what i’d do without your site.

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