Pilaf Stuffing With Dates And Pistachios - cooking recipe

Ingredients

2 1/2 cups basmati rice or 2 1/2 cups texmati rice
5 - 5 1/2 cups turkey broth or 5 -5 1/2 cups chicken broth, as needed
1 teaspoon salt
4 tablespoons unsalted butter
6 scallions, chopped
3/4 cup chopped dates
3/4 cup chopped toasted pistachio nut
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground black pepper
1/2 cup chopped fresh parsley

Preparation

In a large saucepan, bring the rice, 5 cups broth, and salt to a boil over high heat.
Decrease heat to low and cover; simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
Remove pan from heat and let stand for 5 minutes; transfer to a big bowl.
In a skillet, melt butter over medium heat; add in scallions; cook/stir until softened, 2-3 minutes.
Add in dates, pistachios, cumin, oregano, and pepper; stir until very fragrant, about 30 seconds.
Stir the scallion mixture and parsley into the rice; season with more salt, if needed.
Transfer to greased casserole; cover with foil and bake in preheated 350\u00b0 oven for 30 minutes.