It’s as good as it sounds.
So, my mother made some variation of this dish back when I was mumble-mumble. I don’t remember exactly. At least, I think she did. Or maybe it just came to me in a dream, or the last time I got high. Maybe I read it in a book in junior high and subliminally stored it until I had the perfect dish to pair it with.
Whatever the case. Last week I was baking some gorgeous fresh wild King salmon filets in the oven (400 degrees Fahrenheit, sprinkle them with cayenne pepper and top with minced garlic, wrap in foil, pop that shit on a cookie sheet and enjoy about 20 minutes later), and I knew I needed something to even out the menu from the protein-rich, spicy fish I had baking. So, I made the pistachio lemon pilaf. And there was great rejoicing in the land.
1 c. rice
3/4 c. broth (I use no-chicken broth)
1 1/4 c. water
fresh zest of 4 lemons
3/4 c. (or whatever) shelled pistachios
sea salt to taste
Cook the rice (brown’s fine, as is plain white, but we used basmati) in the broth and water until properly cooked. You know; bring the whole thing to a boil, turn it down, pop a lid on it with a little ventilation, and then stir when the water’s evaporated and the rice is kinda fluffy.
Stir in the zest. Rough chop the pistachios. Then, stir in the pistachios. Top with sea salt to your preference. It’s pretty simple but the combination is amazing. I promise.