Basmati Rice Pilaf with Pistachios

Basmati Rice Pilaf with Pistachios
Photo by Scott Phillips


  • 2-¾ cups low-salt chicken broth
  • 3-inch piece cinnamon stick
  • ½ Tbs. coriander seeds, lightly smashed
  • 2 cups basmati rice, rinsed
  • 1 bay leaf
  • ½ tsp. kosher salt; more to taste
  • 2/3 cup shelled pistachios
  • + 3 more ingredients
    • 2 Tbs. canola oil
    • 1 small yellow onion, finely diced (about 1 cup)
    • 12 whole green cardamom pods

Position a rack in the center of the oven and heat the oven to 325°F. Spread the pistachios on a baking sheet and toast in the oven until golden and fragrant, 7 to 10 minutes. Transfer the baking sheet to a wire rack to cool. Roughly chop the nuts and set aside. Heat the oil in a medium saucepan...

View full recipe at Fine Cooking


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