Pistachio Rice with Dill & Rose Petals | American Pistachio Growers

Ingredients

• 2 cups white basmati rice
• 4 tablespoon vegetable oil, butter or ghee
• 1 medium onion, peeled and thinly sliced
• 4 cardamom pods, crushed
• ¼ teaspoon ground saffron threads dissolved in 2 tablespoons rose water
• 2 teaspoons salt
• 4 cups warm broth or water
• 4 tablespoons oil or melted butter
• 1 cup raw pistachio kernels, parboiled, drained, and rinsed
• 2½ cups chopped fresh dill
• 1 tablespoon organic rose petals
• ½ cup fresh pomegranate seeds (optional)