Persian pilaf with pistachios – Food & Home Magazine
Persian pilaf with pistachios is full of interesting spice combinations and robust flavour. Definitely a go-to for when you want an interesting side dish.
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Cooking tools:
- Kitchen scale
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Mixing bowl
- Colander
- Plate
Ingredients
- 30ml (2 tbsp) olive oil
- 2 onions, thinly sliced
- 4 garlic cloves, thinly sliced
- 3 cardamom pods
- 5ml (1 tsp) fennel seeds
- 5ml (1 tsp) cumin seeds
- a pinch of saffron
- 500ml (2 cups) basmati rice
- 1,25L vegetable stock, heated
- fresh or dried seeds of 1 pomegranate (about 180ml)
- 2 oranges, peeled and sliced
- 100g pistachios
- a handful of fresh mint leaves
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