Orange and pistachio pilaf recipe
Beautiful, and not expensive.
Ingredients
- 300 g Basmati rice
- 1 Orange
- 700 ml Chicken stock
- 40 g Butter
- 1 Onion, finely chopped
- 2 Garlic cloves, finely chopped
- 125 g Carrots, in matchsticks
- 0.5 tbsp Caster sugar
- 25 g Unsalted pistachios, chopped
- 3 tbsp Chopped fresh coriander
- 10.6 oz Basmati rice
- 1 Orange
- 24.6 fl oz Chicken stock
- 1.4 oz Butter
- 1 Onion, finely chopped
- 2 Garlic cloves, finely chopped
- 4.4 oz Carrots, in matchsticks
- 0.5 tbsp Caster sugar
- 0.9 oz Unsalted pistachios, chopped
- 3 tbsp Chopped fresh coriander
- 10.6 oz Basmati rice
- 1 Orange
- 3 cups Chicken stock
- 1.4 oz Butter
- 1 Onion, finely chopped
- 2 Garlic cloves, finely chopped
- 4.4 oz Carrots, in matchsticks
- 0.5 tbsp Caster sugar
- 0.9 oz Unsalted pistachios, chopped
- 3 tbsp Chopped fresh coriander
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Put the rice in a sieve and rinse until the water runs clear. Cut the zest from half the orange with a very sharp knife in broad strips, slicing away the white pith. Cut the zest into fine julienne. Squeeze the juice from the orange and add to the stock
- Heat 15g (½ oz) of the butter in a heavy saucepan and sauté the onion until pale gold. Add the garlic and cook for 2 minutes. Now add the rice and stir until beginning to toast. Pour in the stock and bring to the boil; the rice will start to look pitted. Reduce the heat to the lowest possible setting and cover for 15 minutes. Do not stir or the rice will become sticky. Check to ensure it isn't burning at the bottom.
- Melt the remaining butter in a saucepan and sauté the carrots until they lose their raw bite. Remove the carrots and put in the zest. Cook until softening- only 2 minutes- then add the sugar and stir until slightly caramelized. Gently fork this into the rice with the carrots, nuts and coriander. Serve immediately.
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Book: Food from Plenty
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