Spiced Rice with Pistachios
Main Dishes | Kazakhstani cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
Pistachios are highly caloric, containing up to 60% fatty oil, up to 18% vegetable protein, and carbohydrates, along with a high content of essential vitamins, minerals, and amino acids. They are rich in vitamin E, a well-known natural antioxidant that rejuvenates the body. Pistachio nuts or milk are recommended for those suffering from hypertension, tuberculosis, and anemia, as well as stomach and liver diseases, infertility in both men and women, during significant physical and mental exertion, and during recovery from severe infectious diseases. They also help enhance potency. Furthermore, they provide pain relief for gastric and liver colic and have a cough-suppressing effect in cases of bronchitis. Among the undeniable benefits of pistachios are their invigorating, toning, and overall strengthening effects; they reduce heart rate and the risk of heart diseases; they positively influence brain and liver function. They are beneficial during periods of high physical activity and after serious illnesses. They are particularly useful for individuals suffering from hypertension, chronic anemia, tuberculosis, and thrombophlebitis.
Ingredients
- Basmati rice - 1 glass
- Dried Apricots - 2.8 oz
- Unsalted peanuts, shelled - 3 oz
- Mint - 1 bunch
- Oranges - 1 piece
- Grapeseed Oil - 2 spoons
- Ground Cinnamon - ½ spoons
- Cardamom - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Rinse the rice and let it dry. In a deep skillet (preferably a wok), pour in half of the oil and sauté the rice for 3 minutes, stirring continuously.
Step 2
Pour in 1 cup of room temperature water, add cardamom, black pepper, and salt to taste, stir, and bring to a boil.
Step 3
Cook the rice covered for 20 minutes (until there's just a little water left).
Step 4
Remove the shells from the pistachios and roast them in a preheated oven at 180°C (356°F) for about 5-7 minutes. Let them cool and then roughly chop.
Step 5
Grate the zest of the orange using a fine grater, then squeeze out the juice.
Step 6
Add chopped dried apricots, orange zest, and orange juice, cinnamon, and pistachios to the hot rice - stir and let it sit for about 10 minutes.
Step 7
Chop the mint, mix it well with the rice, and serve.
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