Easy Saffron Herb Pistachio Rice Pilaf | Rumi Spice

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Saffron Herb Pistachio Rice

  • 2 cups basmati rice
  • 2 1/3 cups boiling water
  • 1 tsp saffron threads
  • 3 Tbsp butter
  • 1/2 cup chopped raisins soaked in lemon juice for half an hour
  • 1 oz fresh dill
  • 1/2 oz fresh tarragon
  • 1/2 cup toasted coarsely chopped pistachios

  1. Melt the butter, coat the rice, then add the boiling water, saffron, salt and pepper, and steam with lid tightly on low heat for 12 to 15 minutes.
  2. Cool and break apart rice grains. Chop all the herbs and add just before serving with the raisins.
  3. Mix well then sprinkle pistachios on top. Enjoy!

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4 comments

  • Hi DeWitt! Yes you are right. Different types of rice require a different cook time. I suggest the use of your Indian basmati rice. As for your question about whether rice is grown in Afghanistan, the answer is yes! Rice is one of the most important food crops for the population.

    Rumi
  • In this Saffron Herb Pistachio recipe you call for “rice”. Do you mean any particular type of rice? I keep in stock in my pantry Indian basmati rice, medium grain Chinese style rice from California,and long grain brown rice. As As Harold McGee writes in his extensive treatment of rice in his book, “On Food And Cooking”, various rices take varying amounts of liquid to cook.

    And is rice grown in Afghanistan?

    DeWitt Whittington
  • Hi! Unfortunately our saffron butter is only available in a select few stores (ask your local specialty grocer to carry it and we will surely send some). In lieu of that soak 6-7 threads in 3 tbsp of hot (not boiling) water for 5-10 minutes. If you like a more buttery rice you can add any unsalted butter as well. Happy cooking!

    Rumi

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