Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Iran

Persian Rice with Pistachio Sauce

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Soy, Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1½ cups basmati brown rice
  • 3¾ cups water
  • 1½ teaspoon salt
  • ⅓ cup currants
  • Sautéed vegetables as required
  • 1 cup raw, unsalted ground pistachios
  • 3 cups unsweetened soy milk
  • 1¼ teaspoon salt
  • Freshly-ground pepper to taste

Method

  1. Heat milk in a saucepan, and simmer while stirring in pistachios until it thickens.
  2. Season with salt and pepper.
  3. Cook rice with water and salt added. Add currants when almost cooked.
  4. Serve in a mound on plates leaving a 1-inch border of rice around the edges
  5. Top with sautéed vegetables
  6. Pour over with some of the pistachio sauce.
  7. Garnish with chopped pistachios and currants.
  8. Serve the remainder of the sauce in a gravy dish and bring to the table.