Carrot And Pistachio Pilaf

This traditional carrot pilaf is great with grilled chicken, fish or lamb.

The ingredient of Carrot And Pistachio Pilaf

• 2 tbsp ghee
• 1 brown onion halved finely chopped
• 2 garlic cloves crushed
• 2 tsp ground turmeric
• 4 whole cloves
• 1 x 7cm cinnamon stick
• 200g 1 cup basmati rice
• 750ml 3 cups massel chicken style liquid stock see notes
• 75g 1 2 cup pistachio kernels
• 2 medium about 200g carrots peeled coarsely grated
• 1 4 cup loosely packed coarsely chopped fresh continental parsley
• pinch of salt

The Instruction of carrot and pistachio pilaf

• melt the ghee in a medium heavy based saucepan over medium heat add the onion and garlic and cook stirring for 3 minutes or until the onion softens add the turmeric cloves and cinnamon and cook stirring for 30 seconds or until fragrant
• add the rice and stir to coat in the onion mixture add the stock and bring to the boil reduce heat to low and cook covered for 15 minutes stir with a fork to separate the grains remove from heat and set aside covered for 5 minutes remove cinnamon stick
• meanwhile place pistachios in a small non stick frying pan over medium heat cook stirring for 3 minutes or until toasted remove from heat finely chop
• reserve 1 tablespoon of pistachios add the remaining pistachios carrot and parsley to the rice and stir until well combined taste and season with salt transfer to a large serving bowl and sprinkle with reserved pistachios serve immediately

Nutritions of Carrot And Pistachio Pilaf

fatContent: 407 256 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 46 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 9 grams protein
sodiumContent: 25 milligrams cholesterol

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