Each bite is unabashedly fragrant, completely garlicky, and a tad bit smoky (from those glorious, toasted pine nuts). While this dish can be found all over the southwest Asia, Laura Kelley of Silk Road Gourmet (from whom I’ve adapted this recipe) tells us the addition of cilantro makes this version especially Pakistani.
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| 2-4 |
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Each bite is unabashedly fragrant, completely garlicky, and a tad bit smoky (from those glorious, toasted pine nuts). While this dish can be found all over the southwest Asia, Laura Kelley of Silk Road Gourmet (from whom I’ve adapted this recipe) tells us the addition of cilantro makes this version especially Pakistani.
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Ingredients
- 1 cup basmati rice
- 2 Tbsp ghee -OR-
- 2 Tbsp butter
- 1/2 large onions , diced
- 6 cloves garlic , crushed
- 2 cups stock , chicken or vegetable
- salt
- pepper
Garnish
- 1/4 cup fresh cilantro (coarsely chopped)
- 1/3 cup pine nuts , toasted
Servings:
Units:
Instructions
- In a medium pot, fry up your chopped onion in either the ghee or butter until golden and soft.
- Add on the crushed garlic and cook through until fragrant and translucent.
- Stir in the rice and cook a few minutes to heat through.
- Then, splash on the stock and bring to a bubble over high heat. Cover, reduce heat to a simmer and cook for about 16 minutes, or until tender and fluffy.
- Remove from heat, uncover, and let the rice steam dry for about 5 minutes.
- Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden brown, shaking or stirring frequently to avoid burning.
- Scoop the rice on a platter and garnish with the pine nuts and as much cilantro as you’d like.