Cardamom rice with nuts

Cardamom rice with nuts

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

This rice goes well with an Indian curry, or a chicken korma. Lightly toast the cardamom pods in a dry frying pan until fragrant, to deepen their flavour.

Ingredients

Method

  1. Rinse and then cook 300 g basmati rice according to the instructions on the packet, adding 8-10 lightly crushed, toasted green cardamom pods to the cooking water.
  2. In the meantime, toast a handful each of roughly chopped pistachios and blanched almonds in a dry frying pan. Set aside until the rice is cooked.
  3. Once done, fluff up the rice and sprinkle with the almonds and pistachios.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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