Pistachio Shell-Infused Rice with Herbs and Crunchy Pistachio Topping

Ingredients

• 1 cup basmati or jasmine rice
• Shells from about 1/2 cup of unsalted pistachios, rinsed well
• 1/4 cup shelled pistachios, chopped
• 2 cups water or vegetable broth
• 2 tbsp olive oil or melted butter
• 1 tsp ground turmeric (for color and flavor)
• 1/2 tsp cumin seeds
• 1/4 cup finely chopped parsley or cilantro
• Salt and pepper to taste

Instructions

1. Prepare the Pistachio Shells: Rinse pistachio shells well under water to remove any salt. Let them dry on a clean towel.
2. Infuse the Rice: In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the pistachio shells and a pinch of salt. Simmer on low heat for 10 minutes to let the shells infuse a subtle pistachio flavor into the liquid.
3. Cook the Rice: Strain out the pistachio shells, keeping the infused broth. In a medium pot, heat olive oil over medium heat. Add cumin seeds and let them toast for a few seconds. Then add rice, turmeric, and salt, stirring until the rice is well-coated in oil and turmeric.
4. Add Broth: Pour in the pistachio-infused broth. Cover and cook the rice on low heat until the liquid is absorbed, about 15-20 minutes.
5. Garnish: In a small skillet, toast the chopped pistachios until golden. Sprinkle over the cooked rice along with chopped herbs.
6. Serve: Fluff the rice and garnish with the toasted pistachios and herbs. Enjoy the nutty flavor and enhanced texture from both the infused rice and crunchy pistachio topping.

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Pistachio shells can also be composted or used in the garden as mulch if you’re growing your own herbs or spices like turmeric!