3/4 cup long-grain rice
2 tbsp butter
1 small onion, finely chopped
1 cup hot chicken stock
Pinch of turmeric, optional
2 tablespoonful almonds, blanched, slivered
2 tablespoonful pistachios, soaked in hot water minutes, drained and peeled
4 dried apricot, soak into the hot water, drain, sliced
Roast almonds and pistachios in a small pan for about 2-3 minutes. Put aside.
Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave out for 15 minutes, drain. Saute the onion with butter for about 2-3 minutes in a cooking pot. Add the rice, continue to saute for about 2-3 more minutes while stirring. Add the turmeric and 1 cup of hot chicken stock. Season it with salt and pepper. Turn the heat to low and cover. After 5 minutes add the apricots, almonds and pistachios and gently stir. Cover and cook until the rice absorbs all the water.
Take the cooking pot away from the heat. Remove the lid, place a clean kitchen towel on the rim of the pot covering the top and put the lid back on. Let the Pistachio Pilaf stand for about 5 minutes (we call this the brewing time) before serving.
Makes 2 servings.