Toasted pistachio spiced rice

A savoury, very gently spiced vegan rice dish with a nutty crunch from the toasted pistachios.

What to use – serves 2 as a side

  • 100g rice
  • 300g veg stock
  • 60g toasted pistachios
  • 1 tablespoon of olive oil
  • A handful of finely chopped shallots or onion
  • A handful of chopped parsley
  • 1 large clove of garlic, finely sliced
  • 1 teaspoon of black mustard seeds
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin seeds
  • Squeeze of lemon juice

How to use it

Prep the pistachios first. Set the oven to 180C fan. Lay the pistachios in a single layer on a baking sheet and toast for 7 minutes. Take out and put them on a cool plate. When cool, chop them / bash them into small pieces.

Gently fry the shallots, sliced garlic, turmeric, mustard seeds, and cumin seeds for a few minutes until the shallots are softened.



Add the rice and stir for a minute or so, until it’s fully coated with the spiced oil.


Add the hot veg stock to the pan, stir, bring to the boil.


Turn down to a simmer, cover with a lid and simmer very gently for 12 minutes, don’t stir. After 12 mins the stock should have been absorbed. Add the chopped pistachios, parsley and lemon juice and serve.



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