Sunday, 14 October 2012
300 g brown basmati rice
50 g unsalted toasted pistachio nuts, shelled and coarsely chopped
1 garlic clove
1/2 tsp cumin, toasted and ground
200 g brown basmati rice
1. Wash and cook the basmati according to the packet instructions in lightly salted water until tender.
2. Toast the cumin in a non-stick pan and grind in a mortar.
3. Coarsely chop the pistachios and grate the carlic.
4. When the rice is done, heat some olive oil. Add the pistachios, garlic and cumin to the pan. Fry for a couple of minutes. Add the rice and mix well. Serve immediately.