Name: Rice with Pistachios & Barberries Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Middle Eastern
Ingredients: 1 portion cooked white rice (preferably leftovers, about 1 litre / 625 g / 4 cups / 1 lb 6 oz); 3 Tbsp butter; 1½ Tbsp olive oil; 50 g pistachio kernels; 50 g barberries; Salt, to taste

Introduction

This delightful rice dish combines the nutty crunch of pistachios with the tart burst of barberries, creating a flavorful and colorful side. Perfect for using up leftover rice, it’s quick to prepare and brings a Middle Eastern flair to your table.

A mound of white basmati rice mixed with small green slivers of nuts or seeds and scattered red pomegranate seeds, giving it a colorful and fresh look. The rice appears fluffy and light, with thin brown fried onions or nuts adding texture throughout. This mix is arranged in a pile on a white plate with a textured light green surface. In the background, there is a second same plate with the same rice dish and a silver spoon on it. The whole scene is placed on a white marbled surface with a white and teal striped cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 portion cooked white rice (preferably leftovers, about 1 litre / 625 g / 4 cups / 1 lb 6 oz)
3 Tbsp butter
1½ Tbsp olive oil
50 g pistachio kernels
50 g barberries
Salt, to taste

Instructions

Step 1: Heat a thick-bottomed frying pan over medium-low heat. Add the butter and olive oil, then gently fry the pistachios and barberries until the pistachios are lightly toasted and the barberries release their aroma, about 2 minutes.
Step 2: Add the cooked rice to the pan and mix well to combine. Stir constantly to warm the rice through evenly, which should take just a couple of minutes. Season with salt to taste and serve immediately.

Tips & Variations

Use leftover rice that has been chilled for a better texture and easier mixing.
For added flavor, try toasting the pistachios separately before adding butter and oil.
If you can’t find barberries, dried cranberries or currants can be a substitute, though the tartness will differ.
Add a pinch of saffron dissolved in warm water for a fragrant twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or broth to keep the rice moist.

How to Serve

A close-up view of a dish in a white bowl showing a base layer of fluffy white rice mixed with green herbs and dill finely spread throughout. On top, there are scattered small red seeds and crunchy light brown nuts, adding color and texture. Thin golden-brown caramelized onion pieces are also mixed among the rice, creating a varied visual effect with a mix of soft, crispy, and fresh textures. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pistachios or barberries?

Fresh pistachios can be used after shelling, but barberries are typically dried to bring out their tart flavor. If you use fresh barberries, the taste and texture will be quite different.

What if I don’t have leftover rice?

You can cook fresh rice, but let it cool and dry slightly before using. This prevents the dish from becoming mushy and helps the rice grains stay separate when frying.

Rice with Pistachios & Barberries Recipe

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★★★★★

4.4 from 118 reviews

A flavorful and colorful rice dish featuring toasted pistachios and tart barberries, cooked gently in butter and olive oil for a delightful texture and aroma. Ideal as a side dish or a light main course, this recipe is quick to prepare using leftover cooked white rice.

Author: Marco
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Yield: 1 serving 1x
Category: Side Dish
Method: Frying
Cuisine: Middle Eastern
Diet: Gluten Free

Ingredients

Scale

Ingredients

1 portion cooked white rice (preferably leftovers, about 1 litre / 625 g / 4 cups / 1 lb 6 oz)
3 Tbsp butter
1½ Tbsp olive oil
50 g pistachio kernels
50 g barberries
Salt, to taste

Instructions

Heat the pan: Place a thick-bottomed frying pan over medium-low heat. Use a non-stick pan if preferred, to prevent sticking during cooking.
Toast pistachios and barberries: Add the butter and olive oil to the pan. Once melted, gently fry the pistachios and barberries in the fat until the pistachios are lightly toasted and the barberries soften slightly, about 2 minutes. Stir continuously to avoid burning.
Add the rice: Add the cooked white rice to the pan. Mix well to combine the ingredients, making sure the rice is evenly coated with the butter, oil, pistachios, and barberries.
Warm through: Continue stirring constantly and warming the rice mixture for another 2 minutes. This helps the flavors to meld and ensures the rice is heated throughout.
Season and serve: Taste the rice and add salt as needed. Serve immediately while warm for best flavor and texture.

Notes

Using leftover cooked rice helps achieve the right texture without it becoming mushy during the frying process.
Barberries add a tangy, slightly sour flavor that balances the richness of the pistachios and butter.
This dish can be served as a side to grilled meats or alongside Middle Eastern-inspired main courses.
For added freshness, garnish with chopped fresh herbs such as parsley or mint if desired.

Keywords: rice, pistachios, barberries, fried rice, Middle Eastern rice, nutty rice, tangy rice, easy side dish