Pistachio, Golden Raisin, Cardamom-Scented Pilaf

• 1/3 cup yellow onion
• 1 teaspoon turmeric
• 1 teaspoon freshly ground cardamom
• 2 teaspoons butter, organic if possible
• 1 cup brown jasmine rice
• 2 cups chicken stock, homemade if possible
• 3 tablespoons toasted pistachios,roughly chopped
• 1/4 cup golden raisins, rehydrated in hot water for two minutes and drained
• 1 dash sea salt or kosher (or to taste)

1. In a heavy, medium sized saucepan, heat butter over low. When it begins to melt, add onion, spices and salt. Cook, stirring frequently, until onion is translucent and soft, about 5 minutes.
2. Add rice and cook, stirring vigorously, until the rice is coated in the butter and spices and smells toasted, about 1 minute.
3. Add the broth, bring to boil, reduce to simmer and cover. Cook for about 15 to 20 minutes, until most of the liquid is absorbed. Add the raisins and pistachios, stir, cover and cook until all of the liquid is absorbed, 3 to 5 minutes.

yellow onion, turmeric, freshly ground cardamom, butter, brown jasmine rice, chicken stock, pistachios, golden raisins, salt

Taken from food52.com/recipes/9222-pistachio-golden-raisin-cardamom-scented-pilaf (may not work)