Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups basmati rice ((rinsed in a colander and then soaked in water for at least 30 minutes))
  • 1/2 tsp turmeric
  • 1/2 cup dill ((chopped))
  • 1 medium onion ((thinly sliced))
  • 1 tsp vegetable oil
  • 5 pods green cardamom pods ((slightly crushed))
  • 1/4 cup pistachios ((plus more for garnish. Use raw pistachios, not roasted))
  • 2 bay leaves
  • 3 cups vegetable stock ((or water))
  • Salt and ground black pepper to taste

Instruction

  • Heat the oil in a large saucepan. Add the bay leaves cardamom and when they start to brown lightly, in about a minute, add the onion. Saute for a minute or two until the onion starts to turn translucent.
  • Add the dill leaves, pistachios, and the turmeric. Stir to mix. Add the rice and stir-fry for a minute or until the rice begins to turn slightly opaque.
  • Add the vegetable stock and salt and ground black pepper to taste.  Stir to mix and let the water come to a boil.
  • Cover the saucepan with a tight-fitting lid, reduce heat to medium-low, and cook for 15 minutes.
  • Turn off the heat and let the rice stand, undisturbed, for another 10 minutes. Uncover, fluff the rice with a fork, garnish with more pistachios if desired, and serve.