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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Really really really good! I made it to go w/ Jenn’s Middle Eastern Chicken kabobs on the charcoal grill. We loved it! During this period with so many of our restaurants closed or having to cook at home…..this was a welcome treat from our usual stuck in a rut cooking. And it’s light enough for summer eating. Too bad we can’t have our friends over for cocktails & dinner. But I will be sharing both recipes w/ praise and a cocktail.
Thank you Jenn!
Jenn, any feedback or opportunities to make the rice dishes leveraging a rice cooker? Appreciate the insights from my #1 go to personal chef!!
Thanks Jason!! Unfortunatley, I don’t have any experience with a rice cooker so don’t have any wisdom to share – sorry! You may find these tips useful, though.
I am not the greatest in the kitchen and I usually butcher recipes but the rice pilaf alongside the Middle Eastern shish kebab are super simple, and my family and guests just loved them. I couldn’t believe how delicious they turned out! Thank you for the amazing and simple recipes.
Hello,
Can I use whole wheat basmati rice for this?
Sure, that should work; just adjust the cooking time for the rice if the package of rice specifies something different than the recipe.
Oh my goodness-this was fantastic! It was so easy, so flavorful, and such a nice change from your typical rice dishes. I used dates for the dried fruit, and it was absolutely perfect. I will be making this dish again and again. Thanks for sharing!
How can rice be whole *wheat*?
Do you mean brown rice?
My family loved this and could not stop talking about it!
Can I use vege broth instead of water to cook the rice?
Sure, but you’ll want to cut back on the added salt so that the finished dish isn’t too salty. Hope you enjoy!
Had this with chicken and beef kabobs on Father’s Day. Everyone LOVED the rice. Making more today.
Hi Jenn, I’ve been enjoying a lot your recipes for some time and even purchased your cookbook, I cannot ever remember purchasing a cookbook for myself as I prefer to browse the web. Point is, I wanted to support you because I am so thankful that you share your amazing recipes online. I love to cook for my family and your emails inspire me to make dishes I would have never considered. This dish is one of them! I am forever grateful, this is just amazing! I have made it multiple times in the past month and have paired it with your kofta recipe and Mediterranean kebabs. Thank you!
You’re so welcome! (And thank you for your support with the cookbook!) ❤️
I want to triple this recipe. Will the water ratio be accurate?
Hi Leesa, because rice can be a bit finicky, I’d probably make 1-1/2 times the recipe and divide it into two separate pots. And you’ll need to increase the water accordingly. Just keep a close eye on it. Hope you enjoy! 🙂
Jenn this was so amazing and so simple! I paired it with your Persian kebabs recipe and it was to die for. Everyone, from adults to kids and even our toddler gobbled up this rice. You made a novice cook look like a pro. Thank you so much! I have since ordered your book and can’t wait for what ‘we’ make next!
Thanks again.
Hi Jenn I made the Kofta loved how the veges were pulsed to be added to the lamb mince very different and the Rice Pilaf both very flavoursome and have made the rice dish again
I sent the recipe to my dtr who is living in Japan and she is keen to make it
I will try the Chicken Kebabs next. I love your recipes. I am Australian living on the North Coast of NSW and some time ago I accidently bought these lovely coloured spoons to discover they were American measurements however they have been well used. I also made the Lemon Pound cake which was very well received and a favourite