1. Place the rice in a large skillet and toast over a high flame for 1 minute. 2. Add the 6 cups chicken stock and cardamom and bring to rolling boil. 3. Lower heat to simmer cover and cook for 30 to 45 minutes, or until the rice is tender. 4. Set aside. 5. Heat the oil in a large skillet over a high flame. 6. Add the onions and brown sugar and saute for 2 minutes. 7. Add the ginger and saute for 1 minute, then add the garlic and cranberries and cook for another 2 to 4 minutes, or until heated through. 8. Add the rice, pistachio nuts, cardamom, and salt, to taste. 9. Cook for 30 seconds, stirring constantly. 10. Remove from the heat and stir in parsley and scallions. 11. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
