Festive Basmati Rice with Pistachios and Mint
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The most important step in this recipe is toasting the spices. Toast the cumin seeds and coriander in butter to deepen their flavor and remove any harshness. This creates a base flavor for the rice, which is refreshed by the addition of sweet pomegranate seeds and mint.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 tbsp. basmati rice
- 0.5 tsp cumin seeds
- 0.5 tsp ground coriander
- 0.5 tbsp. pomegranate seeds
- 1/4 cup chopped mint
- 1/4 cup pistachios
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Recipes with similar ingredients: basmati rice, coriander, cumin, lemon zest, pistachios, mint, pomegranate, ginger root, garlic
Cooking the dish according to the recipe:
- In a saucepan, fry 2 teaspoons each of chopped ginger and garlic in butter for 2 minutes. Add 0.5 teaspoon each of cumin seeds, ground coriander, and 2 strips of lemon zest; fry for 2 minutes.
- Add 1 1/4 cups basmati rice, 2 cups water, and 0.5 teaspoons coarse salt. Bring to a boil, then cover and simmer for 10 minutes. Remove the lid and cook for another 3 minutes. Stir with a fork, season with salt, and let sit for 5 minutes. Stir in 0.5 cups pomegranate seeds and 1/4 cup each chopped mint and pistachios.
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