Cookbook:Persian Rice with Pistachio Sauce
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| Persian Rice with Pistachio Sauce | |
|---|---|
| Category | Rice recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
Rice[edit | edit source]
- 1½ cups basmati brown rice
- 3¾ cups water
- 1½ teaspoon salt
- ⅓ cup currants
- Sautéed vegetables as required
Pistachio sauce[edit | edit source]
- 1 cup raw, unsalted ground pistachios
- 3 cups unsweetened soy milk
- 1¼ teaspoon salt
- Freshly-ground pepper to taste
Procedure[edit | edit source]
Pistachio sauce[edit | edit source]
- Heat milk in a saucepan, and simmer while stirring in pistachios until it thickens.
- Season with salt and pepper.
Rice[edit | edit source]
- Cook rice with water and salt added. Add currants when almost cooked.
- Serve in a mound on plates leaving a 1-inch border of rice around the edges
- Top with sautéed vegetables
- Pour over with some of the pistachio sauce.
- Garnish with chopped pistachios and currants.
- Serve the remainder of the sauce in a gravy dish and bring to the table.