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4.0 from 27 votes

Fragrant Toasted Almond Pilaf

My Toasted Almond Rice Pilaf has roots in ancient cuisines, but it's vegan and gluten free, so it'll please a modern crowd too!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6
Calories: 352 kcal
Course: Side Dish

Ingredients

  • 1/2 tsp saffron threads
  • 1 large onion
  • vegetable oil for frying the onions
  • 1/2 cup sliced almonds
  • 1/2 cinnamon stick
  • 15 green cardamom pods crushed
  • 10 dried allspice berries
  • 1/2 tsp cumin seeds
  • 3 whole cloves
  • 1/2 tsp peppercorns
  • 1/4 tsp freshly grated nutmeg
  • 1 Tbsp butter or olive oil for vegan
  • 1 Tbsp olive oil
  • 1 1/2 cups basmati rice
  • 1/2 teaspoon salt
  • 1/4 tsp pure almond extract up to 1/2 tsp, as desired
garnish/toppings
  • 1/4 cup currants
  • 1/4 cup chopped pistachios
  • 1/4 cup finely shredded orange rind
  • 1/4 cup pomegranate seeds
  • 1/4 cup golden raisins
  • toasted almonds instructions below
  • fried onions instructions below

Instructions

    Cup of Yum
  1. Put three tablespoons of very hot water in a cup and add the saffron, crushing the threads between your fingers as you add them. Give it a good stir and set aside.
  2. Peel and very thinly slice the onion. Separate the rings, and set aside 1/4 of them for frying.
  3. Put about an inch of oil in a pan or skillet and heat until quite hot. Working in batches, fry the onions until golden and crisp. Drain on paper towels.
  4. Heat a large pan or skillet and toast the almonds for several minutes over medium heat until they turn golden. Keep them moving at all times, and watch carefully so they don't burn. Remove from the pan and set aside. If you like, you can also fry the almonds in the oil, after you fry the onions. Your choice.
  5. In the same pan, toast the whole spices for about 5 minutes over medium low heat, moving them almost constantly until they give off their aroma. Grind in a spice grinder. Add the freshly grated nutmeg. Set aside.
  6. In the same pan, add the butter and olive oil and saute the remaining onions for about 10 minutes, until soft. Add 1 or 2 teaspoons of the spice mixture, according to your taste. 1 teaspoon will be relatively subtle, 2 more assertive. Cook, stirring, for a couple more minutes. Add an extra tablespoon of oil if it sticks or seems dry.
  7. Add the rice, and stir to combine. Saute for a few minutes
  8. Add 2 1/2 cups HOT water to the pan along with the salt and almond extract, and stir. Bring up to a boil, then lower the temperature, cover, and let cook, undisturbed, for 12 minutes. Turn off heat but allow to sit for 10 more minutes.
  9. Remove the lid and pour the saffron water on PART of the rice. Fluff the rice and pile it on an oblong patter. Don't mix the yellow rice completely into the white, let the colors remain separate.
  10. Top with the garnishes and the fried onions. Serve hot.

Nutrition Information

Serving 1 Calories 352kcal (18%) Carbohydrates 58g (19%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.1g Cholesterol 5mg (2%) Sodium 218mg (9%) Potassium 373mg (11%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 99IU (2%) Vitamin C 9mg (10%) Calcium 87mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 352

% Daily Value*

Serving 1
Calories 352kcal 18%
Carbohydrates 58g 19%
Protein 7g 14%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.1g 5%
Cholesterol 5mg 2%
Sodium 218mg 9%
Potassium 373mg 8%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 99IU 2%
Vitamin C 9mg 10%
Calcium 87mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.