Airing weekdays at 7:30 A.M. on

Airing weekdays at 7:30 A.M. on

Ingredients

  • 2 cups basmati rice
  • 1½ cups of water + 2 tablespoons
  • 4 tablespoons STAR Extra Light Olive Oil, divided
  • ¾ teaspoon salt
  • 2 cups pistachios, shelled
  • 1 cup raisins
  • 1/8th teaspoon saffron powder
  • 1 tablespoon orange zest, grated
  • 1 cup cilantro, finely chopped
  • 1 cup pomegranate seeds

Cook Time: 30 mins

Total Time: 30 mins

Serves: 6 people

Instructions

  1. Place the rice in a large saucepan with the 1½ cups of water, 2 tablespoons oil, and salt. Bring to a boil, uncovered, and cook until you see holes forming on the surface that tunnel down into the rice, about 8 minutes. Reduce the heat to the lowest setting and cover the saucepan. Cook for 20 minutes, then fluff and set aside.
  2. In a small sauté pan, over medium-high heat, sauté the pistachios and the raisins in the remaining oil. Cook for a total of 4 minutes, mixing often. Set aside.
  3. In a medium bowl, mix 2 tablespoons of boiling water and the saffron. Let stand for 1 minute. Add ½ of the white rice to this bowl and coat it well with the saffron water. Let stand for 1 minute.
  4. In a large bowl, mix the white rice, pistachio, raisins, orange zest, cilantro and the yellow rice.
  5. Serve on a platter and garnish with the pomegranate seeds.

Buckle up! We're exploring two unique destinations – Turks & Caicos and Calle Ocho – with celebrity chef Ralph Pagano.

Home to the best beach in the world, breathtaking hues from inviting waters, and legendary diving, snorkeling, and fishing, Turks and Caicos beckons all to an undiscovered Caribbean.

Joining celebrity chef Ralph Pagano is James Beard Award-winning chef Michelle Bernstein, who recently opened a restaurant, Café La Tova, on Calle Ocho.

Comments

comments