Lemon and Herb Pilaf with Hazelnuts

Ingredientes

3 tablespoons salted butter

1½ cups basmati rice, rinsed and drained

2 medium shallots, minced

2 teaspoons ground coriander

Kosher salt and ground black pepper

¼ cup lemon juice, plus 1 tablespoon grated lemon zest

1 cup roughly chopped fresh flat-leaf parsley

½ cup finely chopped fresh tarragon

1 cup hazelnuts, toasted, skinned and finely chopped

Instruções

In a large saucepan over medium, melt the butter. Add the rice, shallots, coriander and 2 teaspoons salt. Cook, stirring, until the rice is just beginning to brown, 2 to 3 minutes. Stir in 2 cups water and bring to a boil over medium-high, then reduce to low, cover and cook until tender and the water is absorbed, 10 to 12 minutes.

Off heat, stir in the lemon juice. Drape a kitchen towel over the pot, cover and let sit for 5 minutes. Fluff the rice with a fork, then stir in the parsley, tarragon, lemon zest and hazelnuts. Taste and season with salt and pepper.

Notas

Don’t forget to remove the hazelnuts’ papery skins after toasting but before chopping. The best way to do this is by enclosing the nuts in a kitchen towel and rubbing vigorously; don’t worry if they’re not completely skin-free.

Tender rice and rich, crunchy hazelnuts partner in this fresh take on rice pilaf inspired by a recipe in “Yashim Cooks Istanbul” by crime writer and historian Jason Goodwin. We add flavor from heaps of fresh parsley and tarragon, along with a good measure of lemon juice and zest. We liked basmati rice best because the grains retain their shape well, but jasmine rice works, too. Rinsing the rice removes excess starch and helps ensure that the grains cook up light and fluffy; rinse the rice in a mesh strainer until the water runs almost clear, then drain well to remove excess moisture. This recipe can easily be doubled and prepared in a Dutch oven.