Carrot and pistachio pilaf

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

Recipe «Carrot and pistachio pilaf» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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 Basmati rice, 750ml Massel chicken style liquid stock , 75g pistachio kernels, 2 medium carrots, peeled, coarsely grated, 1/4 cup loosely packed coarsely chopped fresh continental parsley, Pinch of salt.

Ingredients:

• 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 Basmati rice 
• 750ml Massel chicken style liquid stock 
• 75g pistachio kernels 
• 2 medium carrots, peeled, coarsely grated 
• 1/4 cup loosely packed coarsely chopped fresh continental parsley 
• Pinch of salt 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.