administratorI love a varied, colorful kitchen, and I’m always on the lookout for healthy and delicious sides to brighten up everyday meals. When it comes to rice, I enjoy preparing it in many different ways. This vegetarian pilaf is one of my favorites—flavorful, aromatic, and vibrant. It works wonderfully as a side dish or as a satisfying vegetarian main.
Ingredients:
200 g basmati rice
1 onion, finely chopped
2 medium carrots, peeled and grated on a coarse grater
½ cup pistachios, toasted in a dry pan and roughly chopped (use more if you like)
2 garlic cloves, pressed or finely minced
2 tsp turmeric
4 whole cloves
1 cinnamon stick
~750 ml vegetable stock
2 tbsp ghee (clarified butter)
A handful of chopped fresh parsley
Salt, to taste
Instructions:
Sauté the aromatics:
In a large skillet, melt the ghee. Add the chopped onion and garlic, and cook until the onion becomes soft and translucent.Add the spices:
Stir in the turmeric, cloves, and cinnamon stick. Cook for about 30 seconds to release their aroma.Toast the rice:
Add the rice and mix well to coat the grains in the spices and butter. Pour in the vegetable stock and bring to a boil.Simmer:
Reduce the heat to low and cook for about 15–20 minutes, until most of the liquid has been absorbed.
About 3 minutes before the end of cooking, stir in the grated carrots.
If the rice is still firm once the liquid evaporates, add a splash of water and continue cooking briefly.Rest and fluff:
Fluff the rice with a fork, cover the pan, and let it rest for 5 minutes.Finish the dish:
Remove the cloves and cinnamon stick. Stir in the chopped parsley and sprinkle generously with chopped pistachios.
A bowl of this golden, aromatic pilaf brings warmth, color, and a delightful crunch from the pistachios. It’s wholesome, satisfying, and easy to pair with countless dishes—or enjoy on its own.
