NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- basmati brown rice, brown1 1/2 cup
- water3 3/4 cup
- salt1 1/2 tsp
- currants1/3 cup
- sautéed vegetables, sautéed; as required
- raw unsalted pistachios, raw; ground1 cup
- unsweetened soy milk, unsweetened3 cup
- salt1 1/4 tsp
- pepper, freshly ground; to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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.
Region evidence: recipe text — “Persian Rice with Pistachio Sauce”
