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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I never, ever write reviews – though I read them every time I attempt a new recipe. But this recipe moved me to write. This rice is INCREDIBLE. We paired it with the Peruvian chicken and green sauce, and it was a match made in heaven. I have a bookshelf full of cookbooks – including yours, which I love! – but for weeks now, I’ve cooked every meal from your website, to the delight of my family. Thank you!
💗
This dish turned out great ! I used chicken stock in place of the water, therefore added less salt.
This rice was fantastic! Instead of water, I used the liquid drained from the Middle Eastern Lamb Kofta recipe of yours and completed with beef broth (that’s all I had). It came out sooo good! I nice little kick! My husband and I loved it!
Hi Jenn,
We made this tonight for dinner. It is delicious and we want to make it again. However, It is just 2 of us and there was a lot left over. Any recommendations for halving the recipe.
Glad you liked it, Meryl! You can just cut all the ingredients in half next time you make it.
Used my leftover white rice – it was excellent! Spices were perfect and paired this with your Middle Eastern chicken kabobs.
This recipe was excellent!! We recently traveled to Israel and I was anxious to imitate the rice we ate. This was it!! Such a pleasant reminder of an amazing experience! Thank you.
Tried this recipe to go with a spiced roast leg of lamb. Worked like a charm. So simple yet so tasty. This is now definitely on my go to list of go to recipes.
THIS. WAS. THEE. BOMB!! the BOMB. DIGGETY! 🙂 Kids LOVED it as much as I did! We served it with the Middle Eastern Chicken which pairs beautifully with this Amazing rice dish! Both are fabulous dishes but I would venture to say its a must they be served together! Next time will serve with Naan bread. Mmmmm……. Gotta try this amazing rice dish, peeps!
Would you happen to know how long this would cook in the instant pot after sautéing first?
I ended up doing 6 minutes high pressure and a 10 minute natural release. It’s delicious!
Glad it worked out!
I’m sorry Jen – I don’t. I don’t have enough experience with it to tell you confidently how to convert a recipe to an instant pot.
I was disappointed in this recipe. I’m not sure if it’s just my own tastebuds, or if I had too high expectations, but it was totally tasteless! I was expecting more of a middle Eastern spiced rice with hits of sweet from the fruit, but I think maybe the size of the dish requires more spice, more salt and a splash of tang…? Maybe soak the raisins in citrus or something?
I agree. It was bland, although my spices were fresh from ethnic grocery store. Next time I will definitively make the dish using a cinnamon stick, and add more cummin and turmeric.