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!
I copied this recipe so long ago out of I-cant-remember-which cookbook, and have been meaning to make it ever since (ed note: we always do that! Do you?). So simple, so delicious.
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.