75g pistachio nuts, blanched and chopped (or almonds)
Armenian Pilaf Directions
Preheat the oven to 190 degrees C
1. Melt about 2/3g of the butter in a flameproof casserole dish, add the onion and cook slowly until it is just golden brown. Stir in the rice and continue cooking for 2-3 minutes. Add the stock to the casserole and season and bring to a boil.
2. Cover the casserole and cook in the oven for about 20 minutes or until the rice is tender. Add extra stock if necessary then the remaining butter, fruit and nuts. Gently fluff the pilaf with a fork before serving.