Pasta & ricedinnerVegetarianPescatarianVeganGluten-freeDairy-freeNo added sugar

Persian Rice with Pistachio Sauce

Name: Persian Rice with Pistachio Sauce
Yield: 6 servings
Cuisine: Pasta & rice
Ingredients: 1½ cups basmati brown rice; 3¾ cups water; 1½ teaspoon salt; ⅓ cup currants; Sautéed vegetables as required; 1 cup raw, unsalted ground pistachios; 3 cups unsweetened soy milk; 1¼ teaspoon salt; Freshly-ground pepper to taste

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

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Ingredients

Makes

1½ cups basmati brown rice
3¾ cups water
1½ teaspoon salt
⅓ cup currants
Sautéed vegetables as required
1 cup raw, unsalted ground pistachios
3 cups unsweetened soy milk
1¼ teaspoon salt
Freshly-ground pepper to taste

Ingredients for 6 servings (2.1 kg) · the original recipe

Method

1
Pistachio sauce: Heat milk in a saucepan, and simmer while stirring in pistachios until it thickens.
Stovetop
2
Season with salt and pepper.
3
Rice: Cook rice with water and salt added. Add currants when almost cooked.
4
Serve in a mound on plates leaving a 1-inch border of rice around the edges
5
Top with sautéed vegetables
Stovetop
6
Pour over with some of the pistachio sauce.
7
Garnish with chopped pistachios and currants.
8
Serve the remainder of the sauce in a gravy dish and bring to the table.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.