Cranberry and pistachio pilaf
Long-grain rice is cooked in bone broth with dried cranberries, toasted pistachio nuts and golden raisins. A squeeze of lemon juice gives the dish just the right balance.
Servings 4 people
Ingredients
- 2 tablespoon olive oil
- 2 shallots peeled and finely chopped
- ½ cup dried cranberries
- ½ cup pistachio nuts toasted
- ½ cup golden raisins
- 2 cups Basmati rice
- 4 cups bone broth
- salt to taste
- 2 generous pinches turmeric powder
- 2 pinches pepper
- cilantro to garnish
- 2 lemons
Instructions
- Heat the olive oil in a frying pan.
- Saute the chopped shallots until softened and translucent.
- Toss in the dried cranberries, toasted pistachio and golden raisins and cook until everything is coated with oil.
- Add the rice. Cook, stirring, until every grain is glistening with oil.
- Transfer to the contents of the pan to the rice cooker.
- Pour in the bone broth, stir and taste. Add as much salt as needed for a well-rounded flavor.
- Stir in the pepper and turmeric.
- Cook the pilaf in the rice cooker until all the broth has been soaked up by the rice.
- Leave the cooked pilaf for five minutes then fluff with a fork.
- Ladle the cranberry and pistachio pilaf into bowls.
- Squeeze a little lemon juice over the rice.
- Arrange lemon wedges on the side and sprinkle with torn cilantro.
- Serve at once.