Pilaf with Pistachios and Pomegranate Seeds
Main Dishes • Arabian
Description
Pilaf with Pistachios and Pomegranate Seeds
Ingredients
- Butter 4 tablespoons
- Olive Oil 5 tablespoons
- Shallot 10 pieces
- Wild rice 1½ cups
- Chicken Broth 4 cups
- Coarse Salt to taste
- Basmati rice 1 cup
- Water 1¾ cups
- Champagne Vinegar 3 tablespoons
- Sesame Oil 1 tablespoon
- Ground Black Pepper to taste
- Pomegranate Seeds 1¾ cups
- Chopped Green Onions 1 cup
- Pistachios 5 oz
- Chopped Sage Leaves 1 cup
Step-by-Step Guide
Step 1
In a pot, heat the butter with 1 tablespoon of olive oil over medium heat. Add finely chopped shallots and sauté for 12–14 minutes until golden. Transfer to a bowl.
Step 2
In the same pot, add the wild rice and sauté for 1 minute. Pour in the broth and add salt. Cover and cook for about 40 minutes. Then, uncover and let the water evaporate for another 15 minutes.
Step 3
Meanwhile, in another pot, heat 1 tablespoon of olive oil. Add the basmati rice and sauté for 1 minute. Pour in the water and add salt. Bring to a boil, cover, reduce the heat, and cook for 15 minutes until done, without opening the lid. Remove from heat and let sit for 3 minutes.
Step 4
In a bowl, mix the sesame oil, vinegar, remaining olive oil, and black pepper. Add both types of rice and stir. Incorporate the shallots, pomegranate seeds, pistachios, and herbs. Season with salt and pepper. Serve immediately.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!