Looking for an exotic and festive side dish to add to your holiday dinner party? This is simple, elegant, and oh so delicious. Read below for the full Saffron Herb Pistachio rice recipe!
Prep Time: 5 min
Cook Time: 15 min
2 cups rice
2 1/3 cups boiling water
1 tsp saffron threads soaked in 3 tbsp water OR 3-4 tbsp Rumi saffron butter
1/2 cup chopped raisins soaked in lemon juice for half an hour
1 oz fresh dill
1/2 oz fresh tarragon
1/2 cup toasted coarsely chopped pistachios
Melt the butter, coat the rice, then add the boiling water, salt and pepper
(and saffron) and steam with lid tightly on low heat for 12 to 15 minutes.
Cool and break apart rice grains. Chop all the herbs and add just before
serving with the raisins.
Shakoor Ehrarri has always had a passion for agriculture – for the way that plants and earth support an entire livelihood and fuel an economy.
“This year I have started cultivating an additional 2 hectares for soybeans and 2 hectares for saffron,” he tells me that some farmers now grow up to 100 hectares (about .4 square miles) of saffron in Herat. He wants to help the people in his community thrive and to bring recognition to Afghanistan’s hard working, well-deserving farmers.