Pistachio and rose pilau rice

Serves: 4
Course: Side
  • ½ medium onion, finely diced
  • 25g butter or a splash of vegetable oil
  • 2 cups basmati rice
  • 5 cups of hot water
  • 1tsp turmeric powder
  • 1tsp (heaped) sea salt
  • Good handful bright green pistachios, lightly crushed
  • 2tbs dried rose petals
  • 1tsp rose water (optional)
  • Good handful of coriander, flat leaf parsley and chives, finely chopped
  1. Preheat your oven to 180 degrees or Gas 4.
  2. Melt the butter in a casserole dish over a gentle heat, then add the onion and sweat it until it’s good and soft. Tip in the rice, then stir around for a minute or two, coating all the grains with the melted butter.
  3. Next, pour the hot water into the casserole, sprinkle in the turmeric, give it a quick but gentle stir. Cover the casserole dish with a tight-fitting lid or tinfoil and place on a middle shelf in your preheated oven.
  4. After 10-15 minutes, check the dish to see if all the liquid has been absorbed. If there’s still some liquid remaining, return the covered casserole dish to the oven and give it a couple more minutes until all the liquid has been absorbed and the rice is moist and glossy.
  5. Remove from the oven, take off the lid or gingerly rip off the foil, add the salt, fluff gently with a fork, stir through the pistachios, rose petals, rose water, sprinkle with the soft herbs and serve immediately.