Recipe information
Yield
6 to 8 Servings
Ingredients
2
1/2 tablespoons unsalted butter
2
large shallots, thinly sliced
1
1/2 cups basmati rice
3
/4 cup drained, rinsed canned chickpeas (from one 15-ounce can)
1
/2 cup assorted dried fruit (such as brown raisins, golden raisins, and chopped apricots)
2
3/4 cups vegetable stock
2
/3 cup pine nuts or coarsely chopped pistachios
2
tablespoons finely chopped fresh mint
Kosher salt and freshly ground black pepper
Edible flowers (optional)
Need to make a substitution?
Preparation
Step 1
Melt butter in a large saucepan over medium heat. Add shallots and sauté until soft, about 2 minutes. Add rice, chickpeas, and dried fruit; stir to coat well. Add stock; increase heat and bring to a boil. Reduce heat to low, cover, and cook without stirring until rice is tender, about 17 minutes.
Step 2
Remove pan from heat. Add nuts; cover pan with a kitchen towel, then with lid. Let rest for 15 minutes. Fluff rice with a fork. Stir in mint. Season to taste with salt and pepper. Transfer pilaf to a bowl; scatter flowers over (if using) and serve.