Adele’s back to finish off her Friday night meal with some dressed-up rice, because what’s a Shabbat dinner without rice in a Syrian household? Did you miss her chicken and braised carrots from earlier this week? Catch up!
Unshelled pistachios can be found at your local specialty market, usually sold by the pound. I couldn’t find them, so I bought unsalted roasted pistachios and didn’t toast them before adding them into the rice. After baby went to bed the night before, I caught up on the latest Game of Thrones and shelled them. It was kind of relaxing, actually.
Polow: Persian Basmati Rice with Dill and Pistachios
- 1.5 cups basmati rice
- 2 tbsp safflower oil
- 1 medium yellow onion, finely diced
- 3 cups simmering chicken broth (I used half broth, half water) (you can use vegetable broth or all water to pareve-ify)
- 3/4 cup finely chopped dill
- 1 cup whole, unsalted, raw pistachios, toasted
- 2 tsp salt
- Rince the rice in cold water. Drain.
- In a saute pan, heat the oil and add the onions. Saute until translucent.
- Add rice, chicken broth, dill and salt. Simmer and continue cooking for 15 minutes. Remove from heat.
- Meanwhile, toast the pistachios on a baking tray at 350 for 5 minutes (optional, because I skipped this step and it turned out fine).
- Stir pistachios into the rice.
Thank you, Adele for filling in for us this week! We’ll be back next week with some more recipes from the original Kosher Foodies.