This Aromatic Rice Pilaf is a delightful blend of flavors and textures, featuring sweet caramelized onions, tangy dried cherries, vibrant orange zest, and crunchy pistachios. With warm spices like cumin and cinnamon, this dish is both comforting and elegant. Perfect as a festive side or a light vegetarian main course, it’s sure to impress with its bold and unique taste.
Ingredients
- For the Pilaf:
- 4 tablespoons unsalted butter
- 3 medium onions (2 thinly sliced into half-moons, 1 finely diced)
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1¼ teaspoon salt
- Freshly ground black pepper, to taste
- Zest of 1 orange (about ¼ teaspoon) and juice
- ¾ cup sweetened dried tart cherries
- 1½ cups long-grain white rice
- ¾ cup (3.5 oz) unsalted shelled pistachios
Instructions
- Caramelize the Onions: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the two thinly sliced onions and cook, stirring occasionally, until deep golden brown and caramelized, about 15-20 minutes. Remove from the skillet and set aside.
- Cook the Spices and Onions: In the same skillet, add the remaining 2 tablespoons of butter. Stir in the finely diced onion and cook over medium heat until softened, about 5 minutes. Add the ground cumin, cinnamon, and orange zest. Cook for 1-2 minutes until fragrant.
- Prepare the Rice: Add the rice to the skillet, stirring to coat the grains in the butter and spices. Toast the rice for 2-3 minutes, stirring frequently.
- Add Liquid and Simmer: Pour in the orange juice and 2½ cups of water. Stir in the salt and bring to a boil. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
- Incorporate Cherries and Pistachios: Once the rice is cooked, gently stir in the dried cherries and pistachios. Cover and let sit for 5 minutes to allow the flavors to meld.
- Finish and Serve: Transfer the rice to a serving platter. Top with the caramelized onions and sprinkle with freshly ground black pepper. Serve warm and enjoy!
Conclusion
This Aromatic Rice Pilaf with Caramelized Onion, Orange, Cherry & Pistachio is a show-stopping dish that perfectly balances sweet, savory, and nutty flavors. Ideal for holidays or a special dinner, it’s a simple yet sophisticated recipe that’s sure to delight your guests.
Aromatic Rice Pilaf with Caramelized Onion, Orange, Cherry & Pistachio
A vibrant rice pilaf with warm spices, sweetcaramelized onions, dried cherries, orange zest, and crunchy pistachios.Perfect for special occasions or a flavorful side dish.
Ingredients
- 4 tablespoons unsalted butter
- 3 medium onions 2 thinly sliced into half-moons, 1 finely diced
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1¼ teaspoon salt
- Freshly ground black pepper to taste
- Zest of 1 orange about ¼ teaspoon and juice
- ¾ cup sweetened dried tart cherries
- 1½ cups long-grain white rice
- ¾ cup 3.5 oz unsalted shelled pistachios
Instructions
- Caramelize the Onions: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the two thinly sliced onions and cook, stirring occasionally, until deep golden brown and caramelized, about 15-20 minutes. Remove from the skillet and set aside.
- Cook the Spices and Onions: In the same skillet, add the remaining 2 tablespoons of butter. Stir in the finely diced onion and cook over medium heat until softened, about 5 minutes. Add the ground cumin, cinnamon, and orange zest. Cook for 1-2 minutes until fragrant.
- Prepare the Rice: Add the rice to the skillet, stirring to coat the grains in the butter and spices. Toast the rice for 2-3 minutes, stirring frequently.
- Add Liquid and Simmer: Pour in the orange juice and 2½ cups of water. Stir in the salt and bring to a boil. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
- Incorporate Cherries and Pistachios: Once the rice is cooked, gently stir in the dried cherries and pistachios. Cover and let sit for 5 minutes to allow the flavors to meld.
- Finish and Serve: Transfer the rice to a serving platter. Top with the caramelized onions and sprinkle with freshly ground black pepper. Serve warm and enjoy!