Recipe: Pistachio Pilaf with Spinach and Herbs (using mint, parsley, and dill) (Turkish)

PISTACHIO PILAF WITH SPINACH AND HERBS

7 ounces (about 1 cup) long-grain or basmati rice, uncooked
1 3/4 cups chicken stock or water
3 ounces (6 tablespoons) butter, divided use
1 medium onion, finely diced
1 1/4 pounds fresh spinach leaves, washed and shredded
sea salt and freshly ground black pepper (to taste)
3 ounces (about 2/3 cup) unsalted shelled pistachios, roughly chopped
1/2 cup shredded mint
1/2 cup shredded flat-leaf parsley
1/2 cup chopped dill
Greek-style yogurt (optional, for serving)

Put the rice into a large bowl and rinse well under cold running water, working your fingers through it to loosen the starch. Drain off the milky water and repeat until the water runs clear. Cover the rice with cold water and let soak for 10 minutes. Drain rice and rinse a final time.

Bring the stock to a boil; lower heat and keep at a simmer.

Melt half the butter in a heavy-bottomed saucepan. Add onion and saute over medium-low heat, stirring continuously until it starts to soften. Increase the heat; then add spinach and stir well until any moisture has evaporated. Add the rice to the pan; season with salt and pepper and pour in the simmering stock. Return to a boil, stir briefly; then reduce heat to very low, cover the pan tightly and cook for 12 minutes.

Meanwhile, in a small saucepan, melt the remaining butter. Add pistachios and saute over medium heat, stirring continuously until butter foams and nuts start to color.

When rice cooking time is up, add the browned nuts and the shredded herbs to the pan with the rice. Don't stir! Replace lid and return pan to very low heat for 5 minutes.

Remove pan from heat and use a fork to fluff up the grains and stir through the nuts and herbs. Taste and adjust seasoning. Cover pan with a clean folded tea towel, then replace lid and leave rice to stand 15-20 minutes.

TO SERVE:
Transfer to serving platter and fluff rice with a fork. If desired, accompany with Greek-style yogurt.

Makes 6 servings
Source: Turquoise: A Chef's Travels in Turkey by Greg and Lucy Malouf