Pilaf with spices and nuts
4 servings
30 minutes
Pilaf with spices and nuts is the embodiment of Azerbaijani culinary tradition, combining aromatic spices and a tender nut texture. The origins of this dish go back centuries when Eastern merchants brought rare spices from distant lands, enriching the local cuisine. Basmati infused with cardamom, coriander, and cumin acquires a refined spicy flavor, while cashews, pistachios, and pine nuts add a crunchy texture and nutty undertone. Serving this pilaf is a true ceremony where rice is carefully fluffed with a fork to reveal its airy structure. Perfectly paired with meat dishes or vegetables, it becomes the centerpiece of festive gatherings, filling the home with Eastern aromas and coziness.
1
In a mortar, grind the cardamom pods and cumin and coriander seeds. Roast the spices over high heat for a minute. Reduce the heat to medium, add vegetable oil, onion, nuts, and cook until the mixture is browned.
- Cardamom: 2 pieces
- Caraway: 1 g
- Coriander seeds: 0.5 piece
- Peanut oil: 1.5 tablespoon
- Onion: 1 head
- Cashews: 25 g
- Pistachios: 25 g
- Pine nuts: 25 g
2
Mix the rice. Pour in 570 ml of boiling water, add a cinnamon stick, bay leaf, salt, and pepper. Stir and cover the pan, cook on low heat for 15 minutes. Transfer the rice to a serving dish and fluff with a fork before serving.
- Basmati rice: 275 g
- Cinnamon: 1 piece
- Bay leaf: 1 piece
- Salt: 1 teaspoon
