Cardamom Rice Pilaf – Quick and easy recipe for rice pilaf with basmati rice and cardamom.
Do you know how to boil rice?
Congratulations! You now know how to make Cardamom (+ lemon zest) Rice Pilaf!
I just hope you don’t mind spending more than the cost of your left arm on some cardamom pods.
Every time I go to buy it, hubs has a minor heart attack. It’s 12$ bucks! But it lasts me a while because I don’t use it very often.
Preparation for this simple, yet tasty side dish took about 20 minutes from start to finish. I sautéed some onions, boiled the basmati rice, spiced it up, and voila – le dîner est servi! Is that correct? I hope I didn’t butcher it. :/
Although this pilaf is great when served with saucy dishes, it has enough flavor to be served all on its own, alongside some grilled chicken, fish, or any other meats.
French Fridays with Dorie: Cardamom Rice Pilaf
- 1 tablespoon olive oil
- 1 small onion , finely chopped
- seeds from 7 cardamom pod , bruised
- 1 cup long-grain white rice , such as basmati
- 2 cups vegetable broth or 2 cups water
- 1 teaspoon grated lemon zest
- salt and fresh ground pepper , to taste
- Put a medium saucepan over low heat and pour in the oil.
- Add the onion to the hot oil; add cardamom seeds and continue to cook and stir for about 3 minutes, or until the onion is translucent and everything is nicely coated with oil.
- Increase the heat to medium; add in the rice, and cook and stir until it is warmed through.
- Increase the heat, pour in the broth or water; stand back, it may sputter; stir, and bring to a boil.
- Toss in the lemon zest, season with salt and pepper, and give everything a last stir.
- Decrease heat, cover, and cook the rice until it is tender and has absorbed all (or almost all) of the liquid, 10-15 minutes, depending of the rice you've used.
- Remove the pan from heat and let the rice sit for 2 minutes before fluffing it with a fork and serving.