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   Ingredients :
4 tablespoon unsalted butter
3 medium white onions, 2 cut into thin slices and 1 finely chopped
½ teaspoon ground allspice
½ teaspoon ground cinnamon
Pinch of ground clove
1 ½ teaspoon salt, approximately
Pinch of pepper
6 tablespoons fresh orange juice
2 teaspoons orange zest
¾ cup golden raisins
1 ½ cups long grain rice
¾ cups pistachios, toasted and chopped


Melt 2 tablespoons of butter in a skillet over medium heat. Lower heat, add sliced onions and stir occasionally until soft and golden (about 25 minutes). Stir in allspice, cinnamon and clove and cook for 5 more minutes. Season with ½ teaspoon salt and pepper. Set aside.

Soak raisins in orange juice. If necessary, add enough water to cover.
Melt remaining butter in a large saucepan and add chopped onion. Cook, stirring occasionally until soft and transparent (not browned), approximately 5 minutes. Add rice and salt and stir to coat rice with butter. Continue stirring for 5 minutes to toast rice. Reduce heat to low if rice starts to stick to the bottom of the pan. Add 2 ½ cups water, stir and bring to a boil. Cover pan, reduce heat to low and cook for 18 – 20 minutes or until rice is cooked. Remove from the heat and let rice sit, covered, for 5 minutes.

Once the rice has rested, fluff the pilaf with a fork.
Drain raisins and discard liquid. Using a fork, fold in the raisins, onions, pistachios and orange zest. Correct seasoning and serve.

Try these other recipes with rice:
Rice with lentils and onions
Christmas’ rice
Dried apricot and pine nut rice
        6 – 8 servings
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