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

By Debbie Kornberg

This is my favorite rice dish. The colors are so festive, and the flavors are on point. It pairs well with chicken, meat, fish, or vegetarian dishes. If you are entertaining a large crowd, you can just increase the batches and can easily feed a lot of people.


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


(Serves 4 – 6)


1 cup uncooked Basmati rice (Will yield two cups cooked)

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

1 tsp. SPICE + LEAF Premium Vegan Broth Base

1 tsp. ground turmeric

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

1 onion, finely diced

1/4 cup slivered almonds, toast

1/4 cup pistachios

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

1/4 cup dried cranberries

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. SPICE + LEAF Vegan Broth Base and 1 tsp. ground turmeric. Mix well. Cover and cook on simmer for about 18 minutes or until water is fully absorbed into rice.

    2. Rice in a Rice Maker: If using a rice maker, add 1.5 cups of water, 1 cup of rice, 1 tsp. Vegan Broth Base and 1 tsp. ground turmeric to rice maker. Mix everything well and set to cook white rice.)

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

  3. 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.

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


Note: To keep warm, cover rice and place oven at 200 degrees.


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