- 100 g Pistachio nutsshelled
- 2 Pomegranate
- 200 g Basmati rice
- 400 ml Vegetable stockor water , hot
- 4 Garlic clovepeeled but whole
- 1-cm piece of Fresh gingerpeeled but whole
- 1 tbsp Butter
- 2 tbsp Olive oil
- 1 tsp Coriander seeds
- 2 Red onionfinely sliced
- 1 Lemononly juice
- 1 bunch Parsleylarge freshflat leaf, roughly chopped
Christmas Pilaff
This Christmas Pilaff is a fantastic warm Christmas salad – perfect to serve for any vegetarian guests this holiday season. It uses one of my favorite winter ingredients – pomegranate seeds. Top tip, while they sit, the pomegranate seeds might release a lot of juice. Don’t discard this! Drain it and drink it!Â
To make this pilaff, start by toasting pistachios. Cook rice in stock or water with whole pieces of garlic and ginger. As the rice cooks, fry onions in a mix of olive oil and butter until soft and golden. Once the rice is cooked, transfer to a nice serving bowl. Remove and discard the whole pieces of garlic and ginger. Stir in the parsley, onions, pistachios and pomegranate seeds for a bright tasty dish.
To make the Christmas Pilaff, you will need the following ingredients:
Steps to make Christmas Pilaff
1 | Toast nuts | 3 |
Place 100 grams of pistachios in a dry frying pan over medium heat until lightly toasted. Set aside. | ||
2 | Remove seeds from pomegranate | 5 |
Slice two pomegranates in half along the equators. Bash them over a bowl with a rolling pin or wooden spoon to extract the seeds. Set the seeds aside and discard the pomegranate skin. | ||
3 | Cook rice | 15 |
Bring 200 grams of rice in 400 milliliters of water or stock to a simmer in a pan. Add the 4 garlic cloves and 1-centimeter piece of fresh ginger. Cover and cook the rice until fluffy over a very low heat for about 15 minutes, stirring halfway through. | ||
4 | Cook onions | 10 |
Heat 1 tablespoon of butter and 2 tablespoons of oil in a large frying pan over high heat. Add 1 teaspoon of coriander seeds and cook until they start to pop. Add 2 finely sliced red onions and the juice of 1 lemon. Cook for about 10 minutes, until the onions turn golden and start to caramelize. Set aside. | ||
5 | Transfer rice to serving bowl | 2 |
When the rice is cooked, transfer to a serving bowl and remove and discard the whole pieces of garlic and ginger. Check and adjust seasoning if necessary. | ||
6 | Serve | |
Just before serving, stir in the parsley, onions, pistachios and pomegranate seeds. | ||
Recipe Reviews
I love this dish. Thanks for sharing.
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