Rice Pilaf With Pistachios And Raisins

This dish we’ve made multiple times. Sometimes it has turned out wonderful, other times, just good. We are still working on tuning the spice amounts.


  • 1/4 cup finely chopped onion
  • 1/4 tsp. turmeric
  • 1/8 tsp. ground cardamom
  • 1 1/2 tbsp. unsalted butter
  • 1/3 cup long-grain rice
  • 2/3 cup chicken broth
  • 2 tbsp. pistachio nuts or pumpkin seeds, lightly toasted and chopped
  • 2 tbsp. golden raisins, soaked in boiling water 1 minute and drained
  • 2 tbsp. thinly sliced green scallions


In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tbsp. butter over low heat until the onion is softened. Add rice and cook until coated with butter. Ad the broth, bring to a boil, cover, and simmer until liquid is absorbed, approximately 15 minutes.

Stir in the pistachios, raisins, scallions, remaining butter and salt and pepper to taste.

  1. Kosku says:

    I made these 1 cup whole wheat flour instead of /2 white, becasue it’s all I had in the house. Very, very good! Next time I will flatten the them a little before cooking, as they didn’t spread much, but I’ll definitely make them again. I try to limit my sweets to something every couple of weeks and make it as healthy as I can. These fit the bill very nicely. Thanks Susan! Don’t know what i’d do without your site.

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