Pistachio Pilaf

Name: Pistachio Pilaf
Yield: Serves 4
Ingredients: ¼ tsp freshly ground black pepper; Pinch of grated nutmeg; Pinch of ground allspice; 2 cups [480 ml] chicken stock or water; ½ cup [50 g] fideo (short vermicelli noodles) or orzo; ½ cup [50 g] fideo (short vermicelli noodles) or orzo; 1 cup [200 g] basmati rice; ½ tsp fine sea salt; 2 cups [480 ml] chicken stock or water; 3 Tbsp grapeseed or canola oil; ½ cup [70 g] raw pistachios

Preparation info

Serves
4

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

This is the kind of homespun dish that every Middle Eastern grandmother can make in her sleep but that rarely appears in restaurants. It combines rice with pasta for a side dish with a silkier texture than the usual baked rice or grain pilaf. Pistachios both flavor the oil the rice is cooked in and add texture to the finished dish.

Ingredients

3 Tbsp grapeseed or canola oil
½ cup [70 g] raw pistachios

Side dish

Method

Preheat the oven to 350°F [180°C].

Heat the oil in a heavy, ovenproof casserole with a lid over medium-high heat. Add the pistachios and cook until fragrant and lightly browned, 3 to 4 minutes. Use a slotted spoon to transfer the nuts to a plate and set aside.

Add the p