20-minute Dill Turmeric Pilaf with Pistachios
This 20-minute Dill Turmeric Pilaf with Pistachios is one elegant dish that you'll be making over and over again to serve your family and your guests. It is delicious, packed with exotic and yet pleasing flavors, and the best part is, it is so easy and quick to make. A vegan, gluten-free and soy-free recipe. Can be nut-free.
Servings: 6 servings
Calories: 224kcal
Ingredients
- 1 ½ cups basmati rice (rinsed in a colander and then soaked in water for at least 30 minutes)
- ½ teaspoon turmeric
- ½ cup dill (chopped)
- 1 medium onion (thinly sliced)
- 1 teaspoon avocado oil or any neutral oil
- 5 pods green cardamom pods (slightly crushed)
- ¼ cup pistachios (plus more for garnish. Use raw pistachios, not roasted)
- 2 bay leaves
- 3 cups vegetable stock (or water)
- Salt and ground black pepper to taste
Instructions
- Heat the oil in a large saucepan. Add the bay leaves cardamom and when they start to brown lightly, in about a minute, add the onion. Saute for a minute or two until the onion starts to turn translucent.
- Add the dill leaves, pistachios, and the turmeric. Stir to mix. Add the rice and stir-fry for a minute or until the rice begins to turn slightly opaque.
- Add the vegetable stock and salt and ground black pepper to taste. Stir to mix and let the water come to a boil.
- Cover the saucepan with a tight-fitting lid, reduce heat to medium-low, and cook for 15 minutes.
- Turn off the heat and let the rice stand, undisturbed, for another 10 minutes. Uncover, fluff the rice with a fork, garnish with more pistachios if desired, and serve.
Notes
To make this recipe nut-free, just leave out the pistachios. It will still be very delicious because you'll get all that lovely flavor from the dill.
Serve this pilaf with a Tofu Makhani Curry.
Nutrition
Calories: 224kcal | Carbohydrates: 43g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Potassium: 180mg | Fiber: 2g | Sugar: 2g | Vitamin A: 574IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg