Rice salad with pistachios and mint

Rice salad with pistachios and mint

Rice salad with pistachios and mint


pistachios unsalted – 1 Cup
fresh mint leaves – a handful
ground cinnamon – 0.5 tsp.
Sol – 0.5 tsp.
black pepper powder – a pinch
vegetable oil – 2 tbsp
basmati rice – 1 Cup
dried apricots – a handful
zest of 1 orange
orange (juice) – 1 orange
cardamom powder – 2 pinches


Rice to wash out and dry. Pistachios are cleaned from the shell, pour on a baking sheet and place in a preheated 180 °C oven for 10 min; after 5 min. stir. Ready pistachios to cool, chop roughly.

Orange zest chop.

Large frying pan put on medium heat, heat half of the butter, put the rice and fry it, stirring constantly, 3 min.

Add cinnamon, cardamom, black pepper, salt and zest, stir and cook for 1 min.

Then pour 2 cups of cold water, bring to boil, reduce the heat to low, cover with a lid. Cook until the rice has absorbed almost all the water (the water should stay quite a bit at the bottom of the pan), about 20 min.

Add coarsely chopped dried apricots, remove from heat and leave covered for 20 min.

The cooled rice mix in a large bowl with the pistachios, orange juice and remaining oil. Let stand 5 minutes, add the mint, stir once more and serve.

Bon Appetit!

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