Rice Pilaf with Dried Fruit and Almonds
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Easy to make and sure to elevate any meal, this golden rice pilaf is infused with warm spices, dried fruit, and almonds—perfect for pairing with everything from grilled dishes to hearty stews.
Scented with warm spices and studded with dried fruit and almonds, this golden rice pilaf—adapted from Cooks Illustrated—pairs beautifully with chicken kabobs, lamb kofta, or grilled Moroccan meatballs. Making a pilaf involves sautéing the rice in oil before simmering it in seasoned broth, which keeps each grain perfectly separate and flavorful. This version features basmati rice, a fragrant, long-grain variety grown in the Himalayas and Pakistan with a subtle, nutty flavor. The name “basmati” means “full of aroma” in Hindi, which perfectly describes the rice’s distinctive scent. The slender, fluffy grains are what make this pilaf a standout side dish, setting it apart from ordinary white rice.
Table of Contents
“It was soooo good! We couldn’t stop picking at the leftovers! Will definitely have this on “repeat””
What You’ll Need To Make Rice Pilaf with Dried Fruit and Almonds
- Basmati rice: This fragrant, long-grain rice gives the pilaf its light, fluffy texture and subtle nutty flavor.
- Butter: Adds richness and depth to the rice, while helping to sauté the onions and spices for a flavorful base. Feel free to substitute olive oil, if you prefer.
- Yellow onions: Provides a sweet, mild flavor that forms the aromatic foundation of the pilaf.
- Ground cumin: Lends a warm, earthy note that complements the other spices and enhances the overall depth of flavor.
- Ground turmeric: Gives the rice its beautiful golden color and adds a subtle, slightly bitter warmth.
- Ground cinnamon: Adds a hint of sweetness and spice, balancing the savory and sweet elements in the dish.
- Garlic: Infuses the pilaf with a savory, aromatic flavor that complements the spices.
- Water: The cooking liquid that allows the rice to absorb all the flavors and become tender and fluffy. While some pilaf recipes use chicken broth, the seasonings in this dish provide ample flavor so water is sufficient.
- Dried fruit (currants, raisins, or finely chopped dried apricots): Provides bursts of sweetness and chewy texture.
- Sliced or slivered almonds: Toasted for added crunch and a nutty flavor, these nuts provide texture and richness to the pilaf.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by rinsing basmati rice. It only takes a minute or two — simply place the rice in a bowl with water and then swish it around to release any excess starch. Rinse the rice in several changes of water until the water runs almost clear.
Place the rice in a fine mesh strainer set over a bowl and let drain.
Melt the butter in a medium saucepan.
Add the onions and cook over gentle heat until soft and translucent.
Stir in the garlic and spices and cook until fragrant.
Next, add the rice and cook, stirring constantly, for a few minutes.
Add the water, salt, and pepper and bring to a boil.
Cover and simmer over low heat until the rice is cooked, about 15 minutes.
Sprinkle the dried fruit over top, then cover loosely and let sit for about 10 minutes. (I use a combination of currants and chopped apricots, but feel free to use whatever you like.)
Finally, add the almonds.
Toss the rice pilaf with a fork.
Transfer to a serving bowl and enjoy.
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Rice Pilaf with Dried Fruits and Almonds
Ingredients
- 1½ cups basmati rice
- 3 tablespoons unsalted butter
- ½ cup finely chopped yellow onions (from one small onion)
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- 2 cloves garlic, minced
- 2¼ cups water
- 1¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup dried fruit, such as currants, raisins or finely chopped dried apricots
- ¼ cup sliced or slivered almonds, toasted in a small dry skillet over medium heat until golden, about 5 minutes
Instructions
- Place the rice in a medium bowl and add enough water to cover by 2 inches (5 cm). Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
- Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Hi Jenn. Am planning to make this next week and I just wanted to double check the indicated quantity for the rice. 2600g (2.6kg) of basmati rice? Thank you.
Thanks for catching that, Eveyln! It should be 300 g – it’s been corrected.
Made this 2x in the last 2 weeks. First time I made it, it did not cook consistently. THEN, I learned that the water that you add need to be boiling water so I had it boiling in a pot next to the rice mixture and then added it. It turned out great!
I made it twice with luke warm water from the tap and it worked great.
This recipe is a keeper! I followed the recipe to a tee last night for a Mediterranean potluck and everyone absolutely devoured it. The only change I made was in scale (by increasing the quantity of the recipe components to a total of two cups of rice & scaling everything accordingly) and it was the perfect amount for 7 people. I also didn’t have almonds around the house so I just omitted them and, while I think they would have been a nice crunch, it was fantastic without it. Be sure not to leave your spices cooking too long or they will burn.
Thank you for this recipe!
Such a great recipe. I modified it to make it into a complete vegetarian meal. I scooped out the insides of an eggplant, diced, then spiced the eggplant chunks with the same spices used in the recipe and broiled the eggplant chunks in the oven along with the eggplant shell. I then added the chunks to the rice and stuffed the shells with the rice filling. Delicious!
Hi Jenn!
I’ve made the Middle Eastern chicken skewers before you have posted…THE BEST and the closest I’ve gotten to from a restaurant we use to eat at back home.
I was wondering how you’d think peas or even spinach stirred through after would pair in place of fruit?
Glad you like the kebabs! I think peas or spinach would work in the rice. If you’re going to use spinach I’d chop it up before adding it; I think it will be easier to evenly distribute through the rice that way.
I love this recipe but can the rice be substituted with quinoa? If yes, how much dry quinoa would I use?
Hi Erika, I think you could use quinoa here but you’d need to approach the recipe a bit differently. Cook the onions and seasonings as the recipe instructs. In a separate pot, cook the quinoa (1 cup) according to package instructions. After both the onion mixture and the quinoa are cooked, toss the two together in one of the pots, remove from the heat and proceed with the remainder of the recipe to add the fruit and almonds. Hope that helps!
I love this recipe I’ve made it atleast ten times. Delicious!
Hi Jenn – I am doing a Christmas celebration brunch for 12 with cracked lobster and a green salad and thought this might be an interesting starch rather than potatoes. Do you think so or should I stick with something simpler?
Hi Patricia, sounds yummy! If the salad you’re serving is fairly simple, I think this would be a nice addition.
I’m going to make this rice for my family during the Christmas holidays with either chicken kabobs or grilled Moroccan meatballs. I feel like this meal needs a vegetable and I’m trying to figure out what or how to add one. I’d like something that really complements the rice and chicken or meatballs, not just any old vegetable stuck on the side of the plate. Suggestions?
Hi Cathy, This Zucchini and Tomato dish would pair nicely with the rice and kabobs/meatballs, but it’s not terribly seasonal. This Roasted Red Pepper Salad would also be nice. Hope that helps!
Wow! I made this with the Mediterranean chicken earlier this evening and I am still thinking about how delicious this rice is! Make this!
The only way I’d tweak this recipe would be to go a bit heavier on the spices–it came out more delicately than I prefer, considering there’s so much good stuff in here! But! Still VERY tasty and wonderful instructions! Will definitely make this again. Thanks so much for sharing! 🙂 🙂