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 – I’m preparing this dish to serve 12 adults. Should I triple the recipe ingredients? I’ve prepared before (yum) but for 4 people.
Thanks!
Tess
Hi Tess, you’d need to triple the ingredients, but 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 everyone enjoys!
Hi Jenn,
Could this rice recipe be frozen and reheated. Or could it last for 3 days refrigerated?
Hi Suzanne, you could go either way.
I tried this last night and it turned out perfect. The best rice I’ve ever made – I’ll be doing it this way from now on.
This was great. It came out perfect and was really a hit with my kids. Served it with the tandori chicken and some steamed green beans.
Can this be made wholly or partially the day before serving?
Sure, it can be made entirely ahead. Enjoy!
Hi Jenn
Any thoughts on using chicken stock instead of water for cooking the rice? I was wondering if it would add more depth of flavor, but wasn’t sure! Thanks!
Hi Cole, I don’t think it’s necessary with other flavors, but it won’t be problematic if you go with it. (You’ll need to cut back on the salt if you use stock.)
I made this delicious basmati rice to serve alongside pecan/panko crusted haddock. It was soooo good! We couldn’t stop picking at the leftovers! Will definitely have this on “repeat”
I’m making your best grilled chicken and wondered if this would pair well with that? Or would you recommend a different side?
Hi Jess, it certainly wouldn’t be bad, but I think of that rice as a bit more Moroccan or Middle Eastern. I think the chicken would pair nicely with roasted potatoes and/or this roasted red pepper salad. Hope you enjoy whatever you make!
Thanks for these suggestions! Our family LOVES your recipes!!
I made this with your tandoori chicken and minted cucumber salad, it was a fabulous dinner! Each item was great but the synergy of the 3 together was awesome. Your instructions are so clear and helpful, thank you ! I can see making the rice with other dishes, from fish to lamb.
I made this tonight! Oh my was it delicious!!! Another great recipe from you. I love to cook and feed my family great food. Your recipes are a go to for me when I need inspiration. You do not disappoint!
Hello Jenn,
I plan to make this rice pilaf for an event. Will this pair well with spicy chicken teriyaki?
Blessings for 2024!
Marie
Hi Marie, While I don’t think it will be bad, this has flavors that are more reminiscent of North African cuisine. If you’d like another suggestion, I think this would be a good option. Hope you enjoy whatever you make!
This is my go to recipe if I want a flavourful rice to accompany Middle Eastern style dishes. Easy to make, delicious and freezes well too! I follow the recipe exactly and it works perfectly every time!