Basmati Pilaf with Dried Fruit and Nut
A lovely way to enjoy your bowl of rice. Dried cranberries, toasted pistachio nuts and golden raisins are stirred with rice in bone broth tinted with turmeric. A little lemon juice is squeezed over the pilaf just before serving.
Ingredients
- 2 tablespoon olive oil
- 2 shallots peeled and finely chopped
- ½ cup dried cranberries
- ½ cup pistachio nuts toasted
- ½ cup golden raisins
- 2 cups Basmati rice
- 4 cups bone broth
- salt to taste
- 2 generous pinches turmeric powder
- 2 pinches pepper
- cilantro to garnish
- 2 lemons
Instructions
- Heat the olive oil in a frying pan.
- Saute the chopped shallots until softened and translucent.
- Toss in the dried cranberries, toasted pistachio and golden raisins and cook until everything is coated with oil.
- Add the rice. Cook, stirring, until every grain is glistening with oil.
- Transfer to the contents of the pan to the rice cooker.
- Pour in the bone broth, stir and taste. Add as much salt as needed for a well-rounded flavor.
- Stir in the pepper and turmeric.
- Cook the pilaf in the rice cooker until all the broth has been soaked up by the rice.
- Leave the cooked pilaf for five minutes then fluff with a fork.
- Ladle the cranberry and pistachio pilaf into bowls.
- Squeeze a little lemon juice over the rice.
- Arrange lemon wedges on the side and sprinkle with torn cilantro.
- Serve at once.
Notes
Is basmati pilaf with dried fruit and nut a main dish? It can be if you’re a vegetarian. In which case, you should swap vegetable broth for the bone broth in the ingredients list. I served the pilaf as a side dish.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
