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Deb’s Pistachio Rice with Sautéed Onions, Toasted Almonds & Fresh Dill 

By Debbie Kornberg

This is my go-to rice dish. I make it with pretty much everything and for all occasions. It is colorful, (remember people first eat with their eyes), packed with flavor and, and can feed a lot of people!


You can make it in advance and just reheat as needed.


(Serves 4 – 6)


1 cup Uncooked rice (Will yield two cups cooked) (Basmati is my preferred rice and if you are able to find “old rice” it is even better. “Old rice can be found at international markets (Indian or Middle Eastern markets etc..)

2 cups water in pot or 1 1/2 cup water in rice maker

1 tsp. SPICE + LEAF Shawarma Blend OR Premium Vegan Broth Base – Available on Amazon

2 Tbsp. + 2 Tbsp.  Olive oil (Recommend SPICE + LEAF Galili Olive Oil)

1 Onion, finely diced

1/4 cup slivered almonds, toasted

1/4 cup pistachios, toasted, chopped

2 Tbsp. fresh dill (can add more if you would like)

1/4 cup dried cranberries

2 Tbsp. sesame seeds, toasted

Pinch of sea salt according to your taste



  1. Cook rice either in pot or in rice maker. 

    1. Rice in a pot: Place 2 cups water in pot and bring to a boil. Add rice, 1 tsp. either shawarma blend OR 

1 tsp. Premium Vegan Broth Base. Mix well. Cover pot and cook on simmer for about 18 minutes or until water is fully absorbed into rice. 

  1. Rice in a Rice Maker: If using a rice maker, add 1.5 cups of water, 1 cup of rice, either 1 tsp. Shawarma blend OR  1 tsp. Premium Vegan Broth Base to rice maker. Mix everything well and set to cook white rice.)

  1. In a dry sauté pan, no oil, toast almonds on a medium high heat. About 2 – 4 minutes until nice and toasty brown.

  2. Then heat sauté pan with 2 Tbsp. olive oil. Add onions and sauté on medium low heat until onions turn a golden brown in color. Set aside once done.

  3. Once rice is cooked, place in a large bowl and combine with onions, toasted almonds and remaining ingredients. Mix together well. Add remaining 1 - 2 Tbsp. of olive oil. Add salt to taste. 


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