Time 35m Yield Serves 4 Number Of Ingredients 12 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.
Yield Serves 2 Number Of Ingredients 9 Steps:
In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.
Yield Serves 4-6 Number Of Ingredients 7 Steps:
Put the rice in a bowl. Wash in several changes of water. Drain. Let the rice soak in water that covers it generously for 30 minutes. Drain through a sieve and leave in the sieve suspended over a bowl to drip. Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set over medium-high heat. When hot, put in the cinnamon. Let it sizzle for 10 seconds. Put in the onions. Stir and fry the onions until they start to brown. Add the almonds. Stir until they are golden. Add the raisins. Stir until they are plump, just a few seconds. Add the drained rice and salt. Stir very gently to mix. Add 2 2/3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes.
Time 30m Yield 4 servings Number Of Ingredients 9 Steps:
Melt one tablespoon butter in a small heavy saucepan, add the onions and cook, stirring until wilted. Add rice, raisins, cumin, water, bay leaf and salt and pepper. Bring mixture to a boil, stirring. Cover pan tightly and simmer 17 minutes. Discard bay leaf. Add coriander and remaining butter. With a fork, distribute butter through the rice. Keep covered in a warm place until ready to serve.
Time 40m Yield 6 serving(s) Number Of Ingredients 9 Steps:
In a heavy saucepan, warm the olive oil. When warm add the onion and rice; cook stirring constantly until onion is transparent and rice begins to brown. Stir in the broth, turmeric, cinnamon and salt. Bring to a boil, reduce heat, cover and simmer until most of the liquid is absorbed, about 20 minutes. The last 5 minutes, stir in the raisins. Remove from heat, stir in parsley, cover and let stand, covered for 5 minutes.
Time 42m Yield 4 Number Of Ingredients 10 Steps:
Heat olive oil in a saucepan over medium heat and cook onion, turmeric, and cardamom, stirring constantly, until soft and translucent, about 5 minutes. Add rice and mix well. Pour chicken broth into the saucepan, stir, and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 17 minutes. Toast pistachios in a dry skillet until fragrant, 3 to 5 minutes; remove from skillet and coarsely chop. Place golden raisins in a bowl and cover with boiling water. Soak for 1 minute and drain well. Remove rice from heat and allow to stand, covered, for 5 minutes. Fluff with a fork. Mix in pistachios, raisins, and green onions; season with salt.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
In heavy saucepan cook the onion with the turmeric and coriander in the melted butter until the onion is softened. Add the rice and stir to coat. Add the broth, bring the liquid to a boil and simmer, covered, for 17 minutes or until the liquid is absorbed and the rice is tender. Stir in the pine nuts and raisins, add salt and pepper to taste.
Time 40m Yield 6 Number Of Ingredients 10 Steps:
Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients. Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl. Cook and stir rice in the same skillet until lightly toasted, about 3 minutes. Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes. Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.
More about “rice pilaf with pistachios and golden raisins recipes”
Time 40m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large saucepan, heat oil over medium heat; saute onion until tender, 4-6 minutes. Add rice; cook and stir until lightly browned, 4-6 minutes., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-20 minutes. Fluff with a fork.
