Cookbook:Persian Rice with Pistachio Sauce

Persian Rice with Pistachio Sauce
Category	Rice recipes
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

Rice

• 1 ½ cups basmati brown rice
• 3 ¾ cups water
• 1 ½ teaspoon salt
• ⅓ cup currants
• Sautéed vegetables as required

Pistachio sauce

• 1 cup raw, unsalted ground pistachios
• 3 cups unsweetened soy milk
• 1 ¼ teaspoon salt
• Freshly-ground pepper to taste

Procedure

Pistachio sauce

1. Heat milk in a saucepan, and simmer while stirring in pistachios until it thickens.
2. Season with salt and pepper.

Rice

1. Cook rice with water and salt added. Add currants when almost cooked.
2. Serve in a mound on plates leaving a 1-inch border of rice around the edges
3. Top with sautéed vegetables
4. Pour over with some of the pistachio sauce.
5. Garnish with chopped pistachios and currants.
6. Serve the remainder of the sauce in a gravy dish and bring to the table.