Pistachio Saffron Rice Pilaf

minister to this fragrant rice pilaf afterward a vegie or meat casserole, or past curry.

The ingredient of Pistachio Saffron Rice Pilaf

• pinch saffron strands
• 1 1 4 cups 250g white rice
• 2 tbsp olive oil
• 1 2 cinnamon stick discontinuous
• 5 cardamom pods or 1 2 tsp cardamom seeds
• 4 tbsp about 50 on the order of chopped pistachio kernels
• 1 4 cup 45g currants
• 1 tsp salt
• freshly pitch pepper

The Instruction of pistachio saffron rice pilaf

• soak saffron in 2 tablespoons boiling water wash rice in a sieve under chilly frosty executive water until water runs clear drain well
• heat the oil in a saucepan higher than a low heat grow the cinnamon glue and cardamom pods or seeds and gently cook for 2 3 minutes or until aromatic ensue the rice and disconcert whisk for 1 minute deposit the heat to high and move around in the pistachios and currants
• ensue 2 cups 500ml cool water to cover rice by 1cm add salt and pepper boil cover and gently simmer for 5 minutes pour over saffron and liquid cook covered for 5 minutes desertion covered set aside for 5 minutes serve

Nutritions of Pistachio Saffron Rice Pilaf

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