Persian Rice with Pistachio Sauce
Persian rice with pistachio sauce pairs nutty brown basmati with a thick, creamy sauce made from nothing more than ground pistachios and soy milk. The nuts thicken the milk as it simmers, so no flour or cream is needed, and the sauce stays dairy free. Currants cooked into the rice add small pockets of sweetness against the savory vegetables. Serve the extra sauce at the table.
Instructions
Put the rice in a pot with the water and 1½ teaspoon of salt, and cook it until the grains are tender and the water is absorbed. When the rice is almost done, stir in the currants so they soften and plump in the remaining steam.
While the rice cooks, heat the soy milk in a saucepan until it simmers. Stir in the ground pistachios and keep stirring over the heat until the sauce thickens.
Season the sauce with 1¼ teaspoon of salt and freshly ground pepper to taste.
Spoon the rice into a mound on each plate, leaving a 1-inch border of plain plate around the edge. Top the mound with the sautéed vegetables.
Pour some of the pistachio sauce over each serving, then garnish with chopped pistachios and a few currants. Put the remaining sauce in a gravy dish and bring it to the table so everyone can add more.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
