Persian Rice with Pistachio Sauce
Source and licence
"Persian Rice with Pistachio Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Persian_Rice_with_Pistachio_Sauce, revision 4630239), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Persian_Rice_with_Pistachio_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630239
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1½ cups basmati brown rice
- 3¾ cups water
- 1½ teaspoon salt
- ⅓ cup currants
- Sautéed vegetables as required
- 1 cup raw, unsalted ground pistachios
- 3 cups unsweetened soy milk
- 1¼ teaspoon salt
- Freshly-ground pepper to taste
Method
- Heat milk in a saucepan, and simmer while stirring in pistachios until it thickens.
- Season with salt and pepper.
- Cook rice with water and salt added. Add currants when almost cooked.
- Serve in a mound on plates leaving a 1-inch border of rice around the edges
- Top with sautéed vegetables
- Pour over with some of the pistachio sauce.
- Garnish with chopped pistachios and currants.
- Serve the remainder of the sauce in a gravy dish and bring to the table.