Rice Pilaf with Raisins and Pistachios

This can be made with any dried fruit and any nut, of course. It is ideal for a meal where there is a dish that could use the rice to serve it with, but also if there is someone present who might not want the main dish, either because they are vegetarian of because they are children, or some other factor, and as the host you want to have something substantive for them to eat. 3 tablespoons olive oil 1 onion, finely chopped ½ teaspoon ground turmeric ¼ teaspoon ground cardamom ¾ cup uncooked white rice 1 ¼ cups stock (chicken or mushroom are good options) ¼ cup chopped pistachio nuts ¼ cup golden raisins ¼ cup finely chopped green onions salt 1. Heat olive oil in a saucepan over medium heat and cook onion, turmeric, and cardamom, stirring constantly, until soft and translucent, about 5 minutes. Add rice and mix well. 2. Pour chicken broth into the saucepan, stir, and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 17 minutes. 3. Toast pistachios in a dry skillet until fragrant, 3 to 5 minutes; remove from skillet and coarsely chop. 4. Place golden raisins in a bowl and cover with boiling water. Soak for 1 minute and drain well. 5. Remove rice from heat and allow to stand, covered, for 5 minutes. Fluff with a fork. Mix in pistachios, raisins, and green onions; season with salt.