This fiery pilaf is believed to have originated in the Gerudo Highlands, where resourceful cooks blended local tradition with the influence of traveling merchants. As stories go, it was the Goron spice—brought in by caravans crossing the mountain passes—that transformed a simple, hearty vegetable pilaf into something bolder. The Gerudo adapted it into a vibrant dish of grains, nuts, and vegetables, infused with the signature heat and subtle sweetness of Goron spice. With no meat in sight, the flavor still roared like desert winds and earned its place as a beloved comfort on cold nights and festival tables alike
“The goron spice used in this pilaf has given it a rich, spicy aroma.”
This take on the dish channels that legacy through a golden, buttery pilaf made with basmati rice, tender vegetables, and pistachios, all gently simmered in a rich broth. The signature golden color and heat come from the Goron spice blend—complex, fragrant, and just the right kind of warming. This simple, one-pot pilaf is comforting and savory, with a depth of flavor satisfying enough for any traveler—Gerudo or otherwise.
Ingredients
2 tbsp butter
2 cups basmati rice
2-3 cups chicken broth
1 carrot, diced
1 medium onion, diced
2 cloves garlic, minced
1 tsp ginger, grated
1 cup peas
¼ cup parsley, chopped
½ cup pistachios, chopped
2 bay leaves
1 tsp Goron spice
1 tsp salt
2 cups basmati rice
2-3 cups chicken broth
1 carrot, diced
1 medium onion, diced
2 cloves garlic, minced
1 tsp ginger, grated
1 cup peas
¼ cup parsley, chopped
½ cup pistachios, chopped
2 bay leaves
1 tsp Goron spice
1 tsp salt
Wash the basmati rice in water and let dry in colander. Wash 2 to 3 times to remove a good amount of the starch.
Set a nonstick pan over medium heat. Once it is hot, add the pistachios. Do not add any oil or butter; leave the pan dry. Allow the pistachios to toast until brown on each side. Use a spatula to stir them around or toss them in the pan as necessary. It will take 5-8 minutes until they are toasted fully. Do not let them burn; you just want them browned. When they are done, remove the nuts from the pan and reserve them in a bowl.
In a Dutch oven or pan over low-medium heat, add butter. Once the butter melts, add the onion and carrot. Cook for about 5 minutes until the onion is soft and translucent. Add the garlic and ginger, cook for 30 seconds to 1 minute. Stir.
Add the rice along with the Goron Spice. Stir well to fully blend all of the ingredients together and coat the rice in the spices.
Add one cup of broth and scrape any brown bits off the bottom of the pan. Then add another cup of chicken broth, the bay leaves, salt, and pepper. Stir to combine.
Reduce the heat to low, place a lid on the pan, and cook until the chicken broth has cooked off, about 12-15 minutes.
If the rice is not fully cooked, add an additional ½ cup of broth, and return the lid. Allow the pilaf to cook for an additional 5-8 minutes until the broth cooks off again. If the rice is still not cooked through, add one more ½ cup of broth, and return the lid. Allow the pilaf to cook for an additional 5-8 minutes.
Once the rice is cooked through, remove the bay leaves, and add the peas and the toasted pistachios. Stir to combine. Remove the Dutch oven from the heat, return the lid, and allow the peas to cook through while the rice dries for 5-10 minutes.
Once the pilaf has fully dried and the rice is fully, it is ready to serve. Serve a portion of the pilaf on a plate and garnish with chopped parsley. Enjoy!
Optional poultry addition:
If you aren’t totally feeling this as a vegetarian main or side dish, here is a way to turn this dish into a main with some added protein. We can convert this dish to a Poultry Curry Pilaf with the simple addition of some seared chicken breast.
Ingredients
2-3 chicken breasts
Salt
Goron Spice
Vegetable oil
Vegetable oil
Pat each chicken breast dry and then slice each in half horizontally. Do this by laying the chicken breast flat on a cutting board, find the center of the side, gently press down on the breast with one hand, and cut through the breast horizontally with a carving knife. Make a straight cut through the breast. This will cut each chicken breast into two thinner filets of roughly the same size.
Season each filet with a little salt and a generous portion of Goron spice on each side.
Set a pan over medium heat and add a little vegetable oil. Sear the chicken breast in batches for 4-6 minutes per side, or until fully cooked. Chicken is fully cooked when the internal temperature is 165°F. Keep the chicken breasts warm in a 200°F oven if needed when cooking in batches.
To serve, slice a chicken breast into ½ inch slices and serve it a top the curry pilaf.
Learn more about the Curry Pilaf dish from The Legend of Zelda: Breath of the Wild and Tears of the Kingdom at Zelda Dungeon.