PISTACHIO-POMEGRANATE PILAF

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PISTACHIO-POMEGRANATE PILAF image

Yield 10-12 people

Number Of Ingredients 15

4 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
10 shallots, thinly sliced (about 2 3/4 cups)
1 1/2 cups wild rice, rinsed
4 cups homemade or low-sodium store-bought chicken stock, or water
Coarse salt
1 cup basmati rice, soaked in cold water for 20 minutes, and rinsed until water runs clear
1 3/4 cups water
3 tablespoons sherry vinegar
1 tablespoon toasted-sesame oil
Freshly ground pepper, to taste
1 3/4 cups pomegranate seeds(from about 2 pomegranates)
1 cup shelled pistachios, coarsely chopped
1 cup chopped fresh cilantro
1 cup chopped fresh flat-leaf parsley

Steps:

  • 1. Heat butter and 1 tablespoon olive oil in a pot over medium heat. Add shallots, and cook, stirring frequently, until golden, 12 to 14 minutes. Transfer shallots to a bowl. Add wild rice to pot, and stir for 1 minute. Add stock and 1/2 teaspoon salt. Bring to a boil, and stir again. Cover, reduce heat, and gently simmer until grains burst, about 40 minutes. Uncover, and cook until liquid has been almost completely absorbed, about 15 minutes more. Spread on a baking sheet to prevent rice from overcooking. 2. Meanwhile, in a separate pot, heat 1 tablespoon olive oil over medium heat. Add basmati rice, and stir for 1 minute. Stir in the water and 1/2 teaspoon salt, and bring to a boil. Cover, reduce heat, and gently simmer for 10 minutes (do not uncover). Remove from heat, and let stand, covered, for 3 minutes. Spread on a baking sheet to prevent rice from overcooking. 3. Whisk vinegar, sesame oil, remaining 3 tablespoons olive oil, and salt and pepper to taste in a large bowl. Stirring constantly, gradually add wild and basmati rice. Add shallots, pomegranate seeds, pistachios, and herbs. Season with salt and pepper. Serve immediately.

Heaven Marie
heaven52@hotmail.com

This pilaf is the perfect side dish for any grilled meat or fish.


Pinkie Shenge
pinkie_shenge79@hotmail.com

I love the vibrant color of this pilaf. It's so festive and inviting.


KING PISHO
king.pisho@hotmail.com

This pilaf is a little time-consuming to make, but it's worth it. The flavor is amazing!


Sunil Sharma
sunil92@yahoo.com

I've made this pilaf several times and it's always a crowd-pleaser. It's the perfect dish for a special occasion.


Asnm nm
an37@gmail.com

This pilaf is a great way to use up leftover rice. It's also a healthy and delicious side dish.


Muhammad Shoiab
muhammads29@gmail.com

I made this pilaf for a potluck and it was a huge hit! Everyone loved the unique flavor.


Martha Gard
gardm@hotmail.co.uk

This is one of my favorite pilaf recipes. It's so easy to make and always turns out perfectly.


Sajee Sajee
s_sajee77@hotmail.com

I'm not sure what I did wrong, but my pilaf turned out mushy. I think I might have added too much water.


Podder Gp
g-podder18@gmail.com

This was my first time making pilaf and it was a success! The rice was fluffy and the pistachios and pomegranates added a nice flavor.


Fahad Tanoli
tfahad97@hotmail.com

I made this recipe exactly as written and it turned out perfectly. I highly recommend it!


Muhammad Alyas
alyas@yahoo.com

This pilaf was a little too dry for my taste, but the flavor was good.


Darkest Bunny
bd14@gmail.com

I love the combination of sweet and savory in this dish. The pistachios and pomegranates add a really nice touch.


Rtech Rtech
r.r@gmail.com

This was the perfect dish to serve at my Persian New Year party. It was flavorful, festive, and easy to make.


Matej
matej48@yahoo.com

I'm not a huge fan of pilaf, but this recipe changed my mind. The pistachio and pomegranate added a really nice flavor and texture.


Hailey Medina
hailey@hotmail.com

This pistachio pomegranate pilaf was a hit at my dinner party! The flavors were incredible, and the presentation was beautiful. I will definitely be making this again.