Pistachio Pilaff

pistachio pilaff

Pistachio Pilaff

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Servings: 4
Calories: 537


  • 3 onions
  • 4 tbsp olive oil
  • 2 garlic cloves crushed
  • 2.5 cm 1 in piece fresh root ginger, grated
  • 1 green chilli chopped
  • 2 carrots coarsely grated
  • 8 oz basmati rice rinsed
  • 1/4 tsp saffron strands crushed
  • 3/4 pint stock
  • 5 cm 2 in cinnamon stick
  • 1 tsp ground coriander
  • salt and ground black pepper
  • 3 oz fresh pistachios
  • 1 lb fresh leaf spinach
  • 1 tsp garam masala
  • tomato salad to serve


  • Roughly chop two of the onions. Heat half the oil in a large saucepan and fry the onion with half the garlic, the ginger and the chilli for 5 minutes until softened.
  • Mix in the carrots and rice, cook for 1 more minute and then add the saffron, stock, cinnamon and coriander. Season well. Bring to the boil, then cover and simmer gently for 10 minutes without lifting the lid.
  • Remove from the heat and leave to stand, uncovered, for 5 minutes. Add the pistachios, mixing them in with a fork. Remove the cinnamon stick and keep the rice warm.
  • Thinly slice the third onion and fry in the remaining oil for about 3 minutes. Stir in the spinach. Cover and cook for another 2 minutes.
  • Add the garam masala powder. Cook until just tender, then drain and roughly chop the spinach. Spoon the spinach round the edge of a round serving dish and pile the pilaff in the centre. Serve immediately with a tomato salad.
Calories: 537 kcal
Carbohydrates: 69 g
Protein: 13 g
Fat: 25g
Saturated Fat: 3 g
Sodium: 510 mg
Potassium: 1150 mg
Fiber: 9 g
Sugar: 8 g
Vitamin A: 16010 IU
Vitamin C: 43 mg
Calcium: 195 mg
Iron: 5 mg
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