Description
A flavorful and aromatic rice pilaf featuring toasted pistachios, almonds, and sweet dried fruits, infused with warm spices like cinnamon, cardamom, and cumin. Perfect as a side dish or a vegetarian main, this dish combines a lovely balance of textures and tastes with tender basmati rice cooked to fluffy perfection.
Ingredients
Scale
Nuts
- 1/3 cup pistachios, shelled
- 1/3 cup slivered almonds
Rice and Aromatics
- 2 tbsp (30g) unsalted butter or olive oil
- 2 garlic cloves, minced
- 1/2 small onion, finely chopped
- 1 cup (180g) uncooked basmati rice
Broth & Fruits
- 1 3/4 cups (435ml) vegetable or chicken broth/stock
- 1/2 cup dried sultanas or raisins
- 1/4 cup dried apricots, chopped
Spices & Garnish
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/8 tsp ground cumin
- 1/4 tsp black pepper
- Finely chopped parsley, optional garnish
Instructions
- Toast Nuts: Place a dry, oil-free large saucepan or small skillet over medium-high heat. Add the almonds and pistachios and lightly toast them by shaking the pan frequently until the nuts release their aroma. Remove immediately to prevent burning.
- Sauté Aromatics: In a large saucepan, melt the butter over medium-high heat. Add minced garlic and finely chopped onion and sauté until the onion becomes translucent, about 2-3 minutes.
- Cook Rice: Add the uncooked basmati rice to the pan, stirring continuously for about 30 seconds until the rice grains look mostly translucent.
- Add Spices and Liquids: Stir in the ground cinnamon, cardamom, cumin, and black pepper to evenly coat the rice. Then add the broth, dried sultanas, and chopped dried apricots, stirring to combine all ingredients well.
- Simmer: Cover the saucepan with a lid, bring the mixture to a simmer, then immediately reduce the heat to medium-low (or low if your stove runs hot). Let it cook gently for 15 minutes or until the liquid is fully absorbed (check by tilting the pot slightly).
- Rest the Rice: Remove the pot from heat but keep it covered. Let the rice rest undisturbed for 10 minutes to finish steaming and achieve fluffy texture.
- Fluff and Mix: Remove the lid and use a fork to fluff the rice gently. Add most of the toasted nuts into the rice and toss lightly to combine.
- Serve: Transfer the pilaf to a serving bowl. Garnish with the remaining toasted nuts and a sprinkle of finely chopped parsley if desired. Serve warm.
Notes
- For a vegan version, use olive oil instead of butter.
- To enhance aroma, toast the nuts carefully to avoid burning.
- You can substitute dried apricots with dried cherries or cranberries according to taste.
- Rinsing the basmati rice prior to cooking can help reduce excess starch for fluffier grains.
- This pilaf pairs well with grilled meats or roasted vegetables.
