← Back to Search Results
Middle Eastern, mediterranean
 Herby Rice Pilaf with Pistachios and Almonds Recipe-15289

Photo by: Ditte Isager
Comments: 0
 

Recipe

This sweetly perfumed rice pilaf is ideal with a good curry or with baked fish.

Yield: Serves 4

Ingredients

  • 3 tablespoons olive oil
  • 1 Spanish or mild onion, chopped
  • 1½ cups basmati rice
  • 1 cinnamon stick
  • 3 star anise
  • Pared zest of 1 lemon and 1 orange
  • 2¼ cups hot water
  • ½ cup roughly chopped, toasted almonds and pistachios
  • Large handful of mixed fresh herbs, such as flat-leaf parsley, cilantro, mint, chervil, and chives, leaves chopped

Directions

Preheat the oven to 375°F. Cut a circle of parchment paper slightly larger than a heavy-based, stovetop-to-oven casserole. Snip a small hole in the middle of the paper to serve as a steam vent.

Heat the casserole with the oil and saute the onion until it begins to soften, 4-6 minutes. Stir in the rice, cinnamon, star anise, lemon and orange zests, and some salt and pepper. Stir well and toast the rice for a couple of minutes. Pour in the hot water and bring to a boil. Take the pot off the heat and quickly cover with the parchment paper before transferring to the oven.

Bake until the rice is tender and has absorbed most of the water, 20-25 minutes. Remove the casserole from the oven and let stand for about 5 minutes. Discard the parchment paper and fork the rice to separate the grains. Taste and adjust the seasoning, then stir through the chopped nuts and herbs.


© 2008 Gordon Ramsay
 

Nutritional Information

Nutrients per serving (% daily value)

441kcal (22%)
43mg (4%)
3mg (6%)
10mcg RAE (0%)
288mg
39mg
8g
2g
3g
62g
0mg (0%)
6mg (0%)
2g (12%)
18g (27%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mexican-everyday Mexican Everyday
by Rick Bayless
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
cook-with-jamie Cook with Jamie
by Jamie Oliver
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
a-new-way-to-cook A New Way to Cook
by Sally Schneider
nigella-express Nigella Express
by Nigella Lawson
the-sweet-life The Sweet Life
by Kate Zuckerman
amor-y-tacos Amor Y Tacos
by Deborah Schneider
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?