A lovely way to enjoy your bowl of rice. Dried cranberries, toasted pistachio nuts and golden raisins are stirred into rice and bone broth tinted with turmeric. A little lemon juice is squeezed over the cranberry and pistachio pilaf just before serving.

Cranberry and Pistachio Pilaf

Course Side Dish
Cuisine Middle Eastern, South Asian
Keyword rice
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Connie Veneracion


  • 2 tablespoon2 olive oil
  • 2 shallots finely chopped
  • 1/2 cup dried cranberries
  • 1/2 cup pistachio nuts toasted
  • 1/2 cup golden raisins
  • 2 cups Basmati rice
  • 4 cups bone broth
  • salt to taste
  • 2 generous pinches turmeric powder
  • 2 pinches pepper
  • cilantro to garnish
  • 2 lemons


  • Heat the olive oil in a frying pan.
  • Saute the chopped shallots until softened and translucent.
  • Toss in the dried cranberries, toasted pistachio and golden raisins and cook until everything is coated with oil.
  • Add the rice. Cook, stirring, until every grain is glistening with oil.
  • Transfer to the contents of the pan to the rice cooker.
  • Pour in the bone broth, stir and taste. Add as much salt as needed for a well-rounded flavor.
  • Stir in the pepper and turmeric.
  • Cook the pilaf in the rice cooker until all the broth has been soaked up by the rice.
  • Leave the cooked pilaf for five minutes then fluff with a fork.
  • Ladle the cranberry and pistachio pilaf into bowls. Squeeze a little lemon juice over the rice. Arrange lemon wedges on the side and sprinkle with torn cilantro.
  • Serve at once.