Basmati Rice Pilaf with Dried Fruit and Almonds
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This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.
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, grilled Moroccan meatballs or falafel. It is made with basmati rice, a type of rice grown in the Himalayas and Pakistan that is incredibly fragrant with a light nutty flavor. “Bas” in the Hindi language actually means “aroma” and “mati” means “full of,” so the word basmati translates to “full of aroma.” The grains are long, slender, and fluffy compared to standard white rice.
What you’ll need to make Basmati Rice Pilaf with Dried Fruit and Almonds
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 pot.
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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Basmati Rice Pilaf with Dried Fruits and Almonds
This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.
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. 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
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- Per serving (4 servings)
- Calories: 378
- Fat: 12g
- Saturated fat: 6g
- Carbohydrates: 60g
- Sugar: 2g
- Fiber: 2g
- Protein: 7g
- Sodium: 740mg
- Cholesterol: 23mg
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. Am planning to make this next week and I just wanted to double check the indicated quantity for the rice. 2600g (2.6kg) of basmati rice? Thank you.
Thanks for catching that, Eveyln! It should be 300 g – it’s been corrected.
Made this 2x in the last 2 weeks. First time I made it, it did not cook consistently. THEN, I learned that the water that you add need to be boiling water so I had it boiling in a pot next to the rice mixture and then added it. It turned out great!
I made it twice with luke warm water from the tap and it worked great.
This recipe is a keeper! I followed the recipe to a tee last night for a Mediterranean potluck and everyone absolutely devoured it. The only change I made was in scale (by increasing the quantity of the recipe components to a total of two cups of rice & scaling everything accordingly) and it was the perfect amount for 7 people. I also didn’t have almonds around the house so I just omitted them and, while I think they would have been a nice crunch, it was fantastic without it. Be sure not to leave your spices cooking too long or they will burn.
Thank you for this recipe!
Such a great recipe. I modified it to make it into a complete vegetarian meal. I scooped out the insides of an eggplant, diced, then spiced the eggplant chunks with the same spices used in the recipe and broiled the eggplant chunks in the oven along with the eggplant shell. I then added the chunks to the rice and stuffed the shells with the rice filling. Delicious!
Hi Jenn!
I’ve made the Middle Eastern chicken skewers before you have posted…THE BEST and the closest I’ve gotten to from a restaurant we use to eat at back home.
I was wondering how you’d think peas or even spinach stirred through after would pair in place of fruit?
Glad you like the kebabs! I think peas or spinach would work in the rice. If you’re going to use spinach I’d chop it up before adding it; I think it will be easier to evenly distribute through the rice that way.
I love this recipe but can the rice be substituted with quinoa? If yes, how much dry quinoa would I use?
Hi Erika, I think you could use quinoa here but you’d need to approach the recipe a bit differently. Cook the onions and seasonings as the recipe instructs. In a separate pot, cook the quinoa (1 cup) according to package instructions. After both the onion mixture and the quinoa are cooked, toss the two together in one of the pots, remove from the heat and proceed with the remainder of the recipe to add the fruit and almonds. Hope that helps!
I love this recipe I’ve made it atleast ten times. Delicious!
Hi Jenn – I am doing a Christmas celebration brunch for 12 with cracked lobster and a green salad and thought this might be an interesting starch rather than potatoes. Do you think so or should I stick with something simpler?
Hi Patricia, sounds yummy! If the salad you’re serving is fairly simple, I think this would be a nice addition.
I’m going to make this rice for my family during the Christmas holidays with either chicken kabobs or grilled Moroccan meatballs. I feel like this meal needs a vegetable and I’m trying to figure out what or how to add one. I’d like something that really complements the rice and chicken or meatballs, not just any old vegetable stuck on the side of the plate. Suggestions?
Hi Cathy, This Zucchini and Tomato dish would pair nicely with the rice and kabobs/meatballs, but it’s not terribly seasonal. This Roasted Red Pepper Salad would also be nice. Hope that helps!
Wow! I made this with the Mediterranean chicken earlier this evening and I am still thinking about how delicious this rice is! Make this!
The only way I’d tweak this recipe would be to go a bit heavier on the spices–it came out more delicately than I prefer, considering there’s so much good stuff in here! But! Still VERY tasty and wonderful instructions! Will definitely make this again. Thanks so much for sharing! 🙂 🙂
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!
I just made this tonight. OMG so good. I didn’t have any Basmati Rice, used regular rice and it turned out good. Used some dried apricots and Dried cranberries, also really good.
I usually make plain rice, I tried your pilaf with what I had, and liked it. I added a couple of drops of orange oil ( you could also add almond, vanilla, lime, or lemon oil instead ) to cook the rice, frozen peas, only had raisins, and almonds, and onion, spices. very good! Thanks for the idea.
My family loved this dish! We made it exactly as written and it turned out great. I’m a recipe follower (I have trouble throwing a meal together of the top of my head), and this website makes it easy for me to cook. The recipes are easy to follow, quick to make, and include ingredients that I already have or are easy to find. And we’ve loved all of the recipes we’ve tried so far.
Like so many others I am addicted to your recipes! Just tried this rice dish and it was absolutely delicious! Thanks!
Tonight we try Greek-Style Lamb Burgers!
Such a great recipe! Very flavorful but not overwhelming. It goes well with all kinds of chicken and I assume it would go well with other meats and seafood, too, but I have not tried. A nice easy pilaf recipe.
Everyone in my family loves this rice dish. I wanted lower sodium so I only used 1/2 tsp salt but doubled the cumin and turmeric. And I didn’t have currents so I used raisins. So delicious! Thanks for the recipe!
Incredibly good-both with or without the dried fruit. My Persian friend used to make a similar dish which I tried in vain to replicate. This was fantastic and so easy!
Delicious! I used walnuts because I’m allergic to almonds and for the dried fruits used a mixture of golden raisins and chopped dates. My husband and toddler loved it so it’s definitely being added to our rotation. We had this with the kabobs on this site (also delish) and a quick salad I made using Jenns ranch recipe. Such a fabulous dinner.
We made the rice with the Chicken kebabs last night and this was a big hit. The Kebabs I have made many times for my family and guests and everyone raves, but this was a great addition to the meal!!
I would like to make this for a friend who is gluten and dairy free. Do you think I could substitute olive oil for the butter?
Hi Danielle, I think either olive oil or margarine would work here. Hope your friend enjoys!
Great!! Super tasty and easy to make. Could pair with so many dishes!
The flavours in this rice pilaf are amazing. The almonds add the perfect crutch. I love it just as it is. It’s like eating candy!! Perfect pairing with the Middle Eastern Chicken Kebabs.
Can this rice be served at room temperature? Thanks.
Sure. It also reheats nicely in the microwave if you want it warm.
Absolutely delicious and easy to make!
Is it possible to make this in the oven?
Gay, I think this would be best made on the stovetop- sorry!
Delicious! I was looking for a recipe for persian “Jeweled Rice” that I’d had at a party that the owner of the establishment added to our “potluck” and this looked similar. I make it with brown basmati and increase the liquid and cooking time accordingly, usually using half chicken broth and water (or water flavored with Better than Bouillon).
Jenn, if I cheat and use Trader Joe’s jasmine rice that you microwave, how many cups of cooked rice should I use? Thanks, Carol
Hi Carol, 3 1/2 to 4 cups would be the equivalent here. Enjoy!
I love to include fruit in pilaf and this one is beautiful to behold and very delicious. I have served this with the lamb burgers and they go so well together! I hope you try this; equally nice with chicken or even pork.
Great recipe; easy & delicious!
Just made this today. It was really good! I’m going to make it again for a group next week and want to perfect it. I followed directions exactly and the consistency was a bit heavy and not as fluffy as I was hoping it would be, although the flavor was wonderful. Suggestions?
Hi Patrice, glad you liked it! In terms of the heaviness you mentioned, did you rinse the rice before cooking it and did you fluff it with a fork after cooking?
I did rinse it several times, but I may have stirred in the fruit instead of sprinkling on top. Could that have affected texture? I reheated leftovers for dinner tonight and topped it with some mango salsa I had. Addicting! Thank you for this recipe. Really unique!
I don’t think that stirring in the fruit would’ve made any difference. Is there any chance you used a bit too much water? That’s the only other thing that I think would cause it to be heavy/sticky.
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.
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!
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!
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.
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”
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.
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