Cookbook:Persian Rice with Pistachio Sauce

Rice

 * 1½ cups basmati brown rice
 * 3¾ cups water
 * 1½ teaspoon salt
 * ⅓ cup currants
 * Sautéed vegetables as required

Pistachio sauce

 * 1 cup raw, unsalted ground pistachios
 * 3 cups unsweetened soy milk
 * 1¼ teaspoon salt
 * Freshly-ground pepper to taste

Pistachio sauce

 * 1) Heat milk in a saucepan, and simmer while stirring in pistachios until it thickens.
 * 2) Season with salt and pepper.

Rice

 * 1) Cook rice with water and salt added. Add currants when almost cooked.
 * 2) Serve in a mound on plates leaving a 1-inch border of rice around the edges
 * 3) Top with sautéed vegetables
 * 4) Pour over with some of the pistachio sauce.
 * 5) Garnish with chopped pistachios and currants.
 * 6) Serve the remainder of the sauce in a gravy dish and bring to the table.