Using the pilaf cooking method to make this Red Rice Recipe with Grapes and Pistachios brings out the natural nuttiness in rice; this recipe features a balance of sweet and savory flavors, as well as various textures.
Soak the rice in tepid water for 15 to 20 minutes, changing the water once; rinse the rice in a fine mesh sieve under cool running water and drain well.
Heat the ghee in a medium saucepan over medium heat. Add the onion and cook until softened, but not browned, about 3 to 5 minutes, stirring occasionally.
Once the rice is done soaking and is drained, stir it into the saucepan with the onion; turn the heat up to high and cook until the rice smells nutty, about 2 to 3 minutes, stirring occasionally.
Stir in the salt, cardamom, black pepper, cloves, and broth. Immediately put a lid on the saucepan, turn the heat down to very low, and cook 30 to 40 minutes (only open the lid if you need to add a splash more liquid).
Turn the heat off and let the rice sit with the lid on for 10 to 15 minutes before fluffing with a fork.
Transfer the rice to a serving platter and top with the grapes, pistachios, and scallion. Serve.