Pistachio Brown Basmati Pilaf

This Pistachio Brown Basmati Pilaf is uncomplicated yet incredibly flavourful. The unique presence of pistachio nuts adds both depth and texture to this simple side.

Pistachio Brown Basmati Pilaf

Makes 6 servings.


  • 2 tbsp (30 mL) butter
  • 1 cup (250 mL) minced shallots
  • 3 minced garlic cloves
  • 1-1/2 cups (375 mL) USA brown basmati rice
  • 3 cups (750 mL) vegetable or chicken broth
  • 1/2 cup (125 mL) chopped pistachios


  1. In a large saucepan, heat butter over medium high heat; cook shallots, stirring often until tender, about 5 minutes. Stir in garlic and cook one minute. Add rice, stirring until rice is completely coated with butter and begins to toast, about 2 minutes.
  2. Pour in broth and bring to a boil. Cover, reduce heat to low and simmer until liquid has completely absorbed and rice is tender with a slight bite. Remove from heat and stir in pistachios. Cover and let sit 5 minutes before serving.

This pilaf pairs well with Great Slave Whitefish and Trout, Arctic Char, or Caribou & Muskox French racks.

Recipe courtesy of Chef Nicole Peltz, Northwest Territories