Rice Pilaf with Nuts and Dried Fruit
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
5
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Calories
311 kcal
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Course
Side Dish
Rice Pilaf with Nuts and Dried Fruit
Description
This pilaf starts with toasting slivered almonds and shelled pistachios in a dry pan to enhance their aroma and crunch. Butter melts in a saucepan where minced garlic and finely chopped onion gently sauté until translucent. Basmati rice is stirred in briefly until becoming somewhat translucent, then warm broth and spices including cinnamon, cardamom, cumin, and black pepper are added. The dried fruits—sultanas and chopped apricots—join the pot, infusing the rice with a subtle sweetness during the simmer.
Covered and cooked on low heat, the rice absorbs the liquid fully. After resting off the heat, the rice grains fluff up and are mixed with most of the toasted nuts, reserving some for garnish. The dish balances savory spices, nutty crunch, and gentle sweetness from the fruit, offering a layered flavor experience.
This pilaf accompanies Middle Eastern or holiday meals well, enhancing roasted proteins or vegetables. The lightly spiced character also suits as an elegant side for festive occasions or everyday meals seeking a textured, colorful rice dish.
Variations include substituting other nuts like pecans or walnuts and using alternate dried fruits such as cranberries or goji berries depending on taste preferences. Basmati rice is preferred for its fragrance and long grains, but other white rices are suitable. Brown rice requires additional liquid and longer cooking time.
Ingredients
- 1/3 cup pistachio shelled
- 1/3 cup almonds slivered
- 2 tbsp (30g) unsalted butter or olive oil
- 2 garlic minced, cloves
- 1/2 onion finely chopped, small
- 1 cup (180g) basmati rice Note 1, uncooked
- 1 3/4 cups (435ml) vegetable broth or chicken broth/stock
- 1/2 cup sultana dried, or raisins
- 1/4 cup dried apricot
- parsley optional garnish, finely chopped
Spices:
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/8 tsp cumin ground
- 1/4 tsp black pepper
Instructions
- Place dry, oil free large saucepan or small skillet over medium high heat.
- Add almonds and pistachios. Toast lightly, shaking the pan, until the nuts smell amazing. Remove immediately.
- Melt butter in a large saucepan over medium high heat. Add garlic and onion, saute until translucent.
- Add rice and stir for 30 seconds or until mostly translucent.
- Add Spices, stir. Add broth, sultanas and apricots, stir.
- Cover with lid, bring to simmer then immediately turn heat down to medium low (low for strong ovens).
- Cook for 15 minutes or until liquid is absorbed (tilt pot to check). Then remove pot from the stove (still covered) and leave, undisturbed, for 10 minutes.
- Remove lid, use fork to fluff rice. Add most of the nuts, toss.
- Transfer to serving bowl. Garnish with remaining nuts and a little sprinkle of parsley if using. Serve!
Notes
- Basmati rice is ideal for its fragrance and fluffy texture; other long-grain whites work well, though texture may vary.
- Feel free to swap nuts—pecans, walnuts, or seeds like pumpkin or sunflower for different flavor and texture profiles.
- Dried fruits such as raisins, apricots, cranberries, or goji berries each add distinct sweetness and color variations.
- Brown rice can be used by increasing water by ½ cup and extending simmer time to about 40 minutes.
User Reviews
Overall Rating
5
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