Pilaf with pistachios and pomegranate seeds
4 servings
50 minutes
Pistachio and pomegranate seed pilaf is an exquisite dish of Arab cuisine that combines the rich flavors of the East. This pilaf is a harmony of textures: the tenderness of basmati, the nutty crunch of pistachios, and the juicy bursts of pomegranate. Historically, dishes with nuts and fruits were popular among Arab traders, bringing exotic ingredients into traditional cuisine. The vibrant aroma of shallots, sherry vinegar, and sesame oil makes this pilaf special, while two types of rice add unique depth to the flavor. Served warm, it awakens a rich bouquet of spicy notes and fresh greenery. This dish is perfect for both festive dinners and cozy family meals, highlighting the culture of enjoying food.
1
In a pot, heat butter with 1 tablespoon of olive oil over medium heat. Add finely chopped shallot and sauté for 12-14 minutes. Transfer to a bowl.
- Butter: 4 tablespoons
- Extra virgin olive oil: 5 tablespoon
- Shallot: 10 pieces
2
Add wild rice to the pot and sauté for a minute. Pour in the broth and add salt. Cover with a lid and cook for about 40 minutes. Then open the lid and let the water evaporate for another 15 minutes.
- Wild rice: 1.5 glass
- Chicken broth: 4 glasss
- Coarse salt: to taste
3
Meanwhile, heat 1 tablespoon of olive oil in a pot. Add basmati and sauté for a minute. Pour in water and add salt. Bring to a boil, cover, reduce heat, and cook for 15 minutes without opening. Remove from heat and let sit for 3 minutes.
- Extra virgin olive oil: 5 tablespoon
- Basmati rice: 1 glass
- Water: 1.8 glass
- Coarse salt: to taste
4
In a bowl, mix sesame oil, vinegar, remaining olive oil, and black pepper. Add both types of rice and stir. Add shallots, pomegranate seeds, pistachios, and herbs. Season with salt and pepper. Serve immediately.
- Sesame oil: 1 tablespoon
- Sherry vinegar: 3 tablespoons
- Extra virgin olive oil: 5 tablespoon
- Freshly ground black pepper: to taste
- Wild rice: 1.5 glass
- Basmati rice: 1 glass
- Shallot: 10 pieces
- Pomegranate seeds (arils): 1.8 glass
- Green pistachios: 150 g
- Chopped cilantro (coriander leaf): 1 glass
- Chopped parsley: 1 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
