Persian Rice with Cashews and Pine Nuts

    30 minutes

    A beautifully spiced rice side dish mixed with pine nuts, cashews, peas and carrots. A meal in itself!

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 1 cup (155g) long grain rice
    • 1/2 cup (60g) raw cashews
    • 1/2 cup (60g) pine nuts
    • 1 tablespoon olive oil
    • 1 onion finely chopped
    • 1 tablespoon Herbie's Spices Persian Spice Mix
    • 2 teaspoons Herbie's Spices Barberry Whole
    • 1 teaspoon Herbie's Spices Green Spearmint
    • 1/4 cup finely diced carrot
    • 1/2 cup green peas

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook rice then transfer to a shallow dish to cool and dry.
    2. In a dry pan, toast nuts lightly, shaking over heat until they begin to brown. Set aside.
    3. Heat oil in a large frypan and stir onion until transparent. Add spice mix and rice, stirring well.
    4. Then add the nuts, barberries, spearmint, carrots and peas, stirring to combine.
    5. Heat through gently until vegetables are cooked.

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