Rice Pilaf with Dried Fruit and Almonds

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

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.

Fork on a plate with basmati rice pilaf with dried fruit and almonds.

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.

“It was soooo good! We couldn’t stop picking at the leftovers! Will definitely have this on “repeat””

Jackie N

What You’ll Need To Make Rice Pilaf with Dried Fruit and Almonds

rice pilaf ingredients
  • 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.

rinsing the basmati rice

Place the rice in a fine mesh strainer set over a bowl and let drain.

draining basmati rice

Melt the butter in a medium saucepan.

melting the butter

Add the onions and cook over gentle heat until soft and translucent.

cooking the onions

Stir in the garlic and spices and cook until fragrant.

adding garlic and spices

Next, add the rice and cook, stirring constantly, for a few minutes.

cooking the rice over dry heat

Add the water, salt, and pepper and bring to a boil.

adding the water and seasoning

Cover and simmer over low heat until the rice is cooked, about 15 minutes.

cooked basmati rice pilaf

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.)

adding the dried fruit

Finally, add the almonds.

adding the toasted almonds

Toss the rice pilaf with a fork.

tossing the rice pilaf with a fork

Transfer to a serving bowl and enjoy.

Fork on a plate with basmati rice pilaf with dried fruit and almonds.

You May Also Like

Print

Rice Pilaf with Dried Fruits and Almonds

Adapted from Cooks Illustrated.
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.
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients 

  • 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
  • cups water
  • 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

Per serving (4 servings)Calories: 378kcalCarbohydrates: 60gProtein: 7gFat: 12gSaturated Fat: 6gCholesterol: 23mgSodium: 740mgFiber: 2gSugar: 2g

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.

Comments

  • I make this all the time in my rice cooker Jenn. Do the sautéing first, add to rice and water, cook and add in fruit as per recipe at the end. I don’t think I have ever made this for company when someone hasn’t asked for the recipe!! Thanks again for all the great recipes.

  • Do you think I can make this rice in my rice cooker?

    • Hi Sara, I think so, but you’ll need to follow the manufacturer’s instructions. The quantities may be different than what’s specified here.

  • 5 stars
    This was amazing! I strongly recommend making this the day before and reheating before serving. The leftovers were sooo good once all the flavors had time to marinate overnight!

    Also I used brown basmati rice for this (not on purpose–the fiance bought the wrong kind) but it came out great anyway.

    • You should NEVER reheat rice!

  • 5 stars
    Made this on the day for my lunch party while the Chicken Kebabs were BBQ grilling. Was tasty! I was planning to use a rice cooker but then decided to follow your recipe for the stovetop pot and it was just as quick and easy, thanks!

  • If i’m making the basmati rice pilaf for 12 people (tripling the recipe) – using a big pot – will i need to allow more time for the cooking.
    working on my timing. will do chicken kebobs also.
    thanks. alice

    • Hi Alice, It’s likely that the cooking time will be about the same, but I’d keep an eye on it. Hope everyone enjoys!

  • 5 stars
    I made this for Middle Eastern night at my cooking group. It was the first dish to be completely gone within the first 20 minutes!
    My husband lived/worked in the UAE for several years before we married and he loved this. It is truly easy and delicious.

  • 5 stars
    Lovely dish–served to a group with kebabs, pita, olives, hummus and tomato, cucumber, red onion & lettuce salad with Greek dressing. Best comment: “I’ve never had middle eastern food before. I think I need this recipe”

    • — Cathy Carpenter
    • Reply
  • 5 stars
    This complimented the tandoori chicken so well! I love this dish!

  • Do you think the recipe would work if I cheat and use microwave jasmine or basmati rice and simply add sautéed onion, spices etc to the rice?

    • Yes Maureen, I think that would work.

  • 5 stars
    My daughter who hates rice and will not eat it, actually liked this. Great job on the recipe, it’s a winner in my house

Add a Comment

Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it




This site uses Akismet to reduce spam. Learn how your comment data is processed.