I recently tried making Pistachio Dill Rice, also known as Pistachio Dill Rice (Pesteh Polow) Recipe, and I can honestly say it’s become one of my favorite rice dishes. The nutty crunch of pistachios combined with the fresh, aromatic dill feels so comforting and festive.
I love how the flavors are subtle yet vibrant, making it perfect for both family dinners and special occasions.
Preparing it wasn’t intimidating, and the aroma alone made my kitchen feel magical. I’m excited to share this recipe so you can enjoy it just like I do.
Ingredients
Here’s what you’ll need to make this flavorful rice:
- 2 cups basmati rice, rinsed and soaked for 30 minutes – soaking helps the grains cook evenly.
- 1/4 cup unsalted butter – adds richness; you can also use olive oil for a lighter version.
- 1/2 cup shelled pistachios, chopped – fresh, unsalted pistachios provide the best crunch and flavor.
- 1/4 cup fresh dill, finely chopped – enhances the nutty rice with its bright, herbal aroma.
- 1 medium onion, finely chopped – caramelizes to add subtle sweetness.
- 1 tsp salt – adjust to taste.
- 1/4 tsp black pepper – optional, for a gentle spice.
- 1/2 tsp saffron threads, soaked in 2 tbsp warm water – gives beautiful color and signature Persian flavor.
- 3 cups water or chicken/vegetable broth – broth adds extra depth to the rice.
- 1 tsp sugar – optional, balances the flavors.
Note: serves 4–6
Variations
You can customize Pesteh Polow to suit your taste or dietary preferences:
- For a dairy-free option, replace butter with olive oil or coconut oil.
- If you want less sweetness, skip the sugar.
- Add orange zest or pomegranate seeds for a subtle fruity twist.
- Swap pistachios with almonds or walnuts for a different nutty flavor.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Equipment You Need
- Medium saucepan – to cook the rice evenly.
- Frying pan – for sautéing onions and nuts.
- Measuring cups and spoons – for precise ingredient amounts.
- Wooden spoon or spatula – for gentle stirring without breaking rice grains.
- Fine-mesh strainer – to rinse and soak rice thoroughly.
How to Make Pistachio Dill Rice (Pesteh Polow) Recipe?
Step 1: Prepare the Rice
After rinsing and soaking the basmati rice, drain it completely. I always make sure there’s no excess water, which helps prevent mushy rice. This step is key for fluffy grains.
Step 2: Sauté the Onions and Nuts
In a frying pan, melt butter over medium heat. Add chopped onions and cook until golden brown. Then stir in pistachios and lightly toast them for extra aroma and crunch.
Step 3: Cook the Rice
Bring water or broth to a boil in a medium saucepan. Add drained rice, salt, and pepper. Cook for 5–7 minutes until the grains are just tender but still firm in the center.
Step 4: Layer and Steam
Drain partially cooked rice. In the same pot, layer rice with sautéed onions, dill, and saffron water. Cover with a lid wrapped in a kitchen towel to absorb steam. Steam on low heat for 20 minutes for perfect fluffiness.
Step 5: Finish and Serve
Gently fluff the rice with a fork, mixing the pistachios and dill evenly. I love how the saffron gives a golden hue while keeping the grains separate and aromatic.
Additional Tips for Making this Recipe Better
- I always soak the rice; it ensures fluffy grains that don’t stick together.
- Toast pistachios lightly; it brings out a richer, nutty flavor.
- Use fresh dill for the best aroma. Frozen dill tends to be bitter.
- Cover the pot with a tight-fitting lid to trap the steam and keep the rice soft.
- Don’t rush stirring; gently fluff to maintain the rice shape.
How to Serve Pistachio Dill Rice (Pesteh Polow) Recipe?
This rice is visually stunning on the table. Serve it on a large platter garnished with extra pistachios and a few dill sprigs. Pair it with roasted chicken, grilled fish, or a vegetable stew. For festive occasions, sprinkle pomegranate seeds on top for a pop of color.
It also pairs beautifully with dishes like teriyaki-chicken-lettuce-wraps-recipe or slow-cooker-hoisin-chicken-recipe for a complete and flavorful meal.
Nutritional Information
Here’s a quick overview of what you get in one serving:
- Calories: 280 kcal – a filling, wholesome side dish.
- Protein: 6 g – thanks to pistachios and rice.
- Carbohydrates: 48 g – mainly from basmati rice.
- Fat: 9 g – from butter and nuts.
Make Ahead and Storage
Storage: Let the rice cool completely and store it in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze Pesteh Polow for up to 1 month. I like to portion it into freezer-safe bags for easy reheating.
Reheating: Steam or microwave gently, adding a teaspoon of water if it feels dry, to restore its fluffy texture.
Why You’ll Love This Recipe?
Here’s why I keep coming back to Pesteh Polow:
- The flavors are balanced – nutty, herby, and lightly sweet, making it irresistible.
- Easy to prepare – even beginner cooks can master it with basic steps.
- Versatile side dish – pairs beautifully with chicken, beef, or vegetarian mains.
- Customizable ingredients – you can swap nuts or add fruit without losing the essence.
- Perfect for special occasions – it looks festive and tastes luxurious without being complicated.