Persian Rice with Cashews and Pine Nuts

Persian Rice with Cashews and Pine Nuts


1 person made this

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

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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