Pilau Rice With Pistachios and and Pine Nuts

Total Time
2 mins
18 mins

This is a fantastic flavorful side that I found in one of my favorite cookbooks by Cheryl Alters Jamison and Bill Jamison, "American Home Cooking". They're all great!

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  1. Bring the rice, chicken stock, 1 tablespoon of the butter and the salt to a boil in a large saucepan.
  2. Reduce heat to medium-low and cover.
  3. Set timer for 18 minutes.
  4. Meanwhile saute the remainder of butter, the pine nuts, mace and pistachios in a large skillet until they are golden brown.
  5. After rice is cooked, set it aside with the lid on for 10 minutes.
  6. Fluff with a fork and scoop into the skillet, tossing with the pistachios and pine nuts.
Most Helpful

5 5

Great recipe! I used pistachios from Orandi Ranch, visit orandiranch.com, because they handcraft their pistachios with Himalayan Pink Salt. I didn't have to use any extra salt in this recipe because of the wonderful balance the pistachios brought to this dish.

5 5

This was really delicious. I used a bit of ground cinnamon instead of mace and my own homemade chicken stock. I served this with acorn squash and raisin sauce. I will definitely make this again.

5 5

This is definitely a keeper! Had to use salted pistachios, though. So didn't add any extra salt to the dish. I sauted the pistachios and pine nuts until the butter browned a little. This added a little more pizzaz to the rice. The slight hint of mace added more dimension, also. Thnx for sharing your recipe, SRC. Made for My-3-Chefs 2009.