Rice Pilaf With Pistachios And Almonds Recipes

RICE PILAF WITH TOASTED ALMONDS

Steps:

• In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
• Add coriander; season with coarse salt and ground pepper. Add rice; cook, stirring, until edges are transparent, about 2 minutes.
• Stir in 1 can chicken broth. Bring to a boil. Cover; simmer over low heat until liquid is absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes.
• Stir parsley into rice. Sprinkle with almonds, and serve.

BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS

Steps:

• Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
• Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.

RICE PILAF WITH PISTACHIOS AND ALMONDS

Steps:

• Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
• Heat water or stock to a bare simmer in a saucepan or in microwave.
• Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
• Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
• Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
• Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.

NUT RICE PILAF

Steps:

• Prep notes: Peel and finely slice the onion or shallots. Peel and mince the garlic. Roughly chop the nuts. Measure out the spices into a small bowl so they're ready to add. Measure out the wine and broth. Mince the parsley.
• Heat a large frying or saute pan with a tight-fitting lid over medium-high heat. Add the olive oil, swirl the pan to coat it with the oil, and when the oil is hot (it will shimmer a bit), add the onion and the salt. Cook, stirring frequently until the onion is soft, about 3 minutes.
• Increase the heat to high and add the nuts. Cook, stirring constantly, until the nuts start to toast. The onions will brown a bit, which is good; if they start to burn or char at all reduce the heat and move to the next steps.
• Add the garlic and cook until fragrant, about 30 seconds.
• Evenly sprinkle on the coriander , cumin, and pepper. Cook, stirring, until fragrant, about 30 seconds.
• Add the rice and stir to combine--the rice should be well coated with the oil and the onions.
• Pour in the wine and cook, stirring, until the rice can completely absorbed the wine, about 2 minutes.
• Slowly pour in the broth and bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender to the bite, about 50 minutes.
• Fluff the pilaf with a fork. Add salt to taste, if needed. Stir in the minced parsley and garnish with whole leaves, if you like. Serve the rice pilaf hot or warm (the range of possible temperatures here makes this an excellent option for buffets).

SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.

ALMOND RICE PILAF

Steps:

• In a medium saucepan, melt the butter over medium-high heat. Stir in the onion and almonds. Cook for 5 to 7 minutes or until the onion is softened and the almonds are golden, stirring occasionally. Add the rice; cook and stir for 1 minute. Slowly stir in the broth and add the salt and the pepper, to taste. Bring to a boil. Cover, reduce heat to low, simmer for 15 to 20 minutes or until liquid is absorbed. Fluff with a fork and garnish with parsley.