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

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

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
a-new-way-to-cook A New Way to Cook
by Sally Schneider
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
mom-a-licious Mom-a-Licious
by Domenica Catelli
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Sign in here
Close_overlay

Sign up to 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

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?