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Pilaf with pine nuts and currants

A delightful and aromatic dish that combines white rice with the nutty flavor of pine nuts and the sweetness of currants. Cooked in a savory broth and flavored with onions, garlic, and paprika, this pilaf offers a harmonious blend of textures and tastes.


1 onion (large, chopped finely)
1 clv garlic (peeled and crushed)
2 pn paprika (sweet paprika)
1 1⁄2 c rice (white rice, long-grain)
3 c broth (chicken broth)
1⁄4 c pine nuts (ot to taste)
1 T butter
1⁄4 c currants (or to taste, dried currants)
2 T parsley (optional, fresh parsley finely chopped)


Heat some oil in a medium heavy-base saucepan. Cook the onion, garlic, and spices, stirring until the onion is soft. Add the rice and stir until it's coated in the spice mixture. 

Add the broth and bring to a boil; then simmer, covered with a tight-fitting lid, for 12 minutes. 

Meanwhile, heat a medium frying pan and toast the pine nuts in melted butter, stirring until they’re lightly browned. Take the rice pilaf off the heat and let it stand, covered, for 10 minutes. 

Stir in the pine nuts and currants. If you want, scatter chopped parsley on top, and serve warm.


Serve this pilaf warm as a side dish to grilled meats or as a main vegetarian course with a side of salad. 


Variations can include adding ground lamb or beef for a heartier meal, or substituting raisins for currants for a different sweetness profile.


Lebanese cuisine

easy, fry, simmer
rice, side dish, appetizer
Lebanese food recipes
Food in Asia

Pilaf is a dish with ancient origins, believed to have first appeared in the Middle East and Central Asia. It has since become a staple in many cuisines, including Lebanese, where it is often served at special occasions and family gatherings.