Pilaf Stuffing With Dates And Pistachios Recipe

Name: Pilaf Stuffing With Dates And Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups basmati rice or 2 1/2 cups texmati rice; 5 - 5 1/2 cups turkey broth or 5 -5 1/2 cups chicken broth, as needed; 1 teaspoon salt; 4 tablespoons unsalted butter; 6 scallions, chopped; 3/4 cup chopped dates; 3/4 cup chopped toasted pistachio nut; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cinnamon; 1/4 teaspoon fresh ground black pepper; 1/2 cup chopped fresh parsley

Servings: persons

2 1/2 cups basmati rice or 2 1/2 cups texmati rice
5 - 5 1/2 cups turkey broth or 5 -5 1/2 cups chicken broth, as needed
1 teaspoon salt
4 tablespoons unsalted butter
6 scallions, chopped
3/4 cup chopped dates
3/4 cup chopped toasted pistachio nut
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground black pepper
1/2 cup chopped fresh parsley

1
In a large saucepan, bring the rice, 5 cups broth, and salt to a boil over high heat.
2
Decrease heat to low and cover; simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
3
Remove pan from heat and let stand for 5 minutes; transfer to a big bowl.
4
In a skillet, melt butter over medium heat; add in scallions; cook/stir until softened, 2-3 minutes.
5
Add in dates, pistachios, cumin, oregano, and pepper; stir until very fragrant, about 30 seconds.
6
Stir the scallion mixture and parsley into the rice; season with more salt, if needed.
7
Transfer to greased casserole; cover with foil and bake in preheated 350u00b0 oven for 30 minutes.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups basmati rice or 2 1/2 cups texmati rice, 5 - 5 1/2 cups turkey broth or 5 -5 1/2 cups chicken broth, as needed, 1 teaspoon salt, 4 tablespoons unsalted butter, and more.

Yes, Pilaf Stuffing With Dates And Pistachios falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pilaf Stuffing With Dates And Pistachios

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions