Pilaf with Pistachios and Pomegranate Seeds

Main Dishes | Arabian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

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 - 5.3 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.