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 can you make this a head of time say 1-2 days a head?
Hi Shonna, Yes, it reheats well.
This was absolutely a fantastic dish! I made it on Christmas Day. I can’t say that I followed the recipe exactly as written because I hardly ever do for any recipe. I know that I subbed half the water for chicken broth because I had extra chicken broth. This is a keeper. Thanks for sharing.
I didn’t have any basmati so I ended up using jasmine rice also used golden raisins for the dried fruit, pecans instead of almonds, and accidentally left out the Tumeric until the very end ! Even with all these mess ups/subs the rice came out wonderful! Only imagine how wonderful it would’ve been if I followed the recipe exactly
Can I use regular rice for this recipe if I don’t have basmati or sweet brown rice, barely and wild rice blend? Or will it effect the overall flavor to much?
Hi Florence, It will work, but you’ll need to change the cook time and liquid measurement depending on which type of rice you use.
We had friends over for dinner on Saturday and I made this rice. We all loved it! There was a little left over which I sent home with our guests. We loved it so much I made it again tonight. Served it with salmon. Followed the recipe exactly. I will be making this often!
Hi Jenn! I am making this along with your Middle Eastern Kebabs for a special birthday party and I am truly excited! I was wondering, I am going to be tripling this pilaf recipe, would the rice cook within 15 minutes as well, despite having much more rice to cook? Thanks in advance!
Hi Joanne, Cook time should be about the same. Hope everything turns out well!
I made this, along with the tandoori chicken thighs last night and it was AMAZING! My boyfriend, who is a chef, raved about both of them! The rice pilaf was a perfect accompaniment to the chicken. Thank you!
This looks delicious! I’m planning on making Chicken Marbella for special company this Sunday . Do you think that this Basmati Rice Pilaf recipe would go well with that or compete with too much flavor? Also, can you suggest a wine that would go well with the meal? (Also planning to make a salad and your haricot vert and shallot recipe) Oh… and planning to also make the lemon squares for dessert. Any feedback about the menu or drinks would be really appreciated! I’m an enthusiastic novice! (But I have made Chicken Marbella before and love it!) Thanks!!!
Hi Phillis, I think the basmati rice pilaf would be nice but I would probably omit the dried fruit and spices (okay to leave in the turmeric, as it’s really just for color). The rest of the menu sounds absolutely perfect! As for the wine, there’s a lot going on in the dish so I’d stick to a crisp and clean white. Here’s a link with some options:
http://blog.virginwines.co.uk/winezone/wine-styles/clean-crisp-whites/
Or if you prefer red, I’d go with something light like Pinot Noir.
Can I make the rice minus the fruit and nuts? Just want a nice flavored rice
Hi Lad, Yes that would be fine.
This rice is truly delicious. I followed the recipe to a “t” and used dried cranberries and golden raisins for the fruits. It was so good. I would say that the recipe makes more like 6 servings rather than 4.
Delicious! Made it once just as is, but second time, made a few changes. Cooked for 25 minutes (v. low – have gas stove); added 1 tsp of turmeric (makes the color more yellow) and a few bay leaves, which I removed before stirring/fluffing up the rice @ the end. Also doubled up the quantity of dried fruit. Love the texture of the rice and so different than when I use for making Asian rice (cook that in a rice cooker), so nice to see basmati being so versatile.