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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Need to make this for 20 people can I it by tripleing the recipe or should I double it in two separate pans
Hi Janice, because rice can be a bit finicky, I’d double it in two separate pots to be safe.
I love this recipe. The house smells delicious when I make it. It is great for meatless meals as I am allergic to beans and peas.
This rice is so flavorful and looks so colorful on a plate. I have made this many times and it always turns out great. I have yet to add almonds to it though since I have toddlers. I usually just add dried apricots. My 2 and 3 year old love it, as well. Great recipe!
Oh my goodness, what a wonderful recipe! This is going to become a staple in our house. Thanks again, Jenn.
I made this (at Jenn’s suggestion) to pair with the Mid Eastern Chicken Kabobs. Excellent pairing and a great pilaf. I used all chopped Turkish apricots as the fruit and we all thinks it is perfect. My mom comments that she could make a meal of this dish.
Really need to rinse the Basmati rice at least 5 times as the last time I made this I only soaked and rinsed 3 times and it was a little stickier than I like. First couple times I made it I know I rinsed more and it came out firm but fluffy
I made this last night, and it was delicious! I never made rice that gets toasted in the pot before boiling(but I’ve done it with oatmeal), it added a pleasant flavor and texture! I don’t think I’ll go back to plain rice again. I paired it with your middle eastern chicken kebabs and some buttered whole grain bread. It went together quickly, once everything was in the pot, I left if for my husband so I could get the baby to sleep. I’m thinking about making this next time my parents come over.
Hi Jenn,
Do you have to rinse the rice?
Yes, Lynda, I would recommend it; if not, it will be gummy. Hope you enjoy!
This is outstanding and so easy! I used dried cranberries because that’s what I had on hand but I could see using any number of different dried fruits as well as different nuts. I also could see doubling the amount of dried fruit and nuts because it’s a lot of rice. Definitively a side dish I will keep in my rotation. Thank you, Jenn, for another wonderful, tasty recipe!
Hello – I would like to make as much of the recipe as possible in advance. My plan is to have the onion and garlic pre chopped and the spices pre measured and mixed. Could I also wash the rice as suggested the couple of needed times to release the starch? And then – just leave it in the strainer?
Assuming this is alright – Is it better to leave then cleaned rice in the strainer out on the counter or in the fridge? I plan to leave it out for 4 or 5 hours before cooking.
Thanks!
Hi Stacey, I’ve never rinsed the rice in advance, but I don’t see any reason why you couldn’t. I think you could leave the rice out on the counter after rinsing it. Hope you enjoy!
Can you substitute the basmati rice with “cauliflower rice”?
Hi Elsa, I haven’t tried this with cauliflower “rice” but I think it should work. You won’t need to cook it nearly as long; just until the riced cauliflower is hot. I’d love to hear how it turns out!