Pistachio Rice Pilav is a Turkish-inspired dish that elevates traditional rice pilav with the nutty richness of pistachios. Perfect as a side dish for kebabs, roasted meats, or even a vegetarian main, this dish combines the fragrant buttery notes of Turkish pilav with the crunch and flavor of pistachios. It’s simple, elegant, and packed with flavor.
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 1 cup Turkish baldo rice (or Arborio rice as a substitute)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1/2 cup shelled unsalted pistachios, coarsely chopped
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 cups hot chicken stock or vegetable stock
- Optional: 1/4 teaspoon ground cinnamon or allspice (for a subtle aromatic touch)
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Soak the rice in warm water for 10 minutes, then drain and set aside.
- Toast the Pistachios: In a dry skillet, lightly toast the chopped pistachios over medium heat for 2-3 minutes, stirring constantly. Remove from heat and set aside.
- Sauté the Onion: In a medium pot, heat the butter and olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes.
- Toast the Rice: Add the drained rice to the pot and stir well to coat each grain with the butter and oil. Cook for 2-3 minutes, stirring frequently, until the rice is slightly translucent.
- Add Stock and Seasonings: Pour in the hot chicken or vegetable stock, and add the salt, black pepper, and optional cinnamon or allspice. Stir gently and bring the mixture to a boil.
- Cook the Pilav: Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid during cooking.
- Rest and Fluff the Rice: Remove the pot from heat and let the pilav rest, covered, for 5-10 minutes. Fluff the rice gently with a fork to separate the grains.
- Add Pistachios and Serve: Gently fold in the toasted pistachios, reserving a small handful for garnish. Transfer the rice pilav to a serving dish, sprinkle with the reserved pistachios, and garnish with fresh parsley.
Things to Consider
- Rice Type: Turkish baldo rice is ideal for this dish, as it absorbs flavors beautifully while maintaining a slightly creamy texture. Arborio rice can be used if baldo is unavailable.
- Nut Variations: If you want to mix flavors, add a handful of golden raisins or dried apricots alongside the pistachios for a sweet-savory twist.
Tips
- Make it Nut-Free: For a similar texture without pistachios, use slivered almonds or pine nuts as a substitute.
- Reheating: Reheat leftovers by adding a splash of water or stock to the pot and warming over low heat.
- Pairing Ideas: Serve this pistachio rice pilav with Turkish kebabs, roasted chicken, or grilled vegetables for a complete meal.
This Pistachio Rice Pilav is a beautiful and flavorful side dish that combines the elegance of Turkish pilav with the nutty goodness of pistachios. It’s perfect for special occasions or as a comforting dish for any day of the week. Afiyet olsun!