A fragrant Rice Pilaf that’s right at home on your holiday feasting table OR a Middle Eastern meal! Lightly spiced with cinnamon, cumin and cardamom, fluffy seasoned rice is tossed with pistachios, almonds, dried apricots, and sultanas or raisins.
This Rice Pilaf recipe is a terrific side dish for Thanksgiving or Christmas with the festive spicing, dried fruit and nuts. Or try it on the side of Lamb or Chicken Shawarma, Moroccan Lamb Meatballs or Turkish Koftas!
Fruit and nut studded fluffy Rice Pilaf
I have a huge soft spot for flavoured rice. Tomato Basil Rice, Garlic Butter Rice, Mexican Red Rice, Green Coriander/Cilantro Rice. Not to mention Mushroom Rice, the epic golden crispy Persian Saffron Rice I shared just a few weeks ago and all manner of fried rice recipes I’ve shared over the years.
Give me a flavoured rice that’s tasty enough to eat plain, and I’m one happy gal. Add it to the side of a simple piece of cooked protein, like sausages, Crispy Pan Fried Fish or Marinated Pork Chops, and you’ve suddenly made the dinner plate a whole lot more interesting.
Let’s face it – plain rice is no comparison to a great Rice Pilaf!
What goes in rice pilaf
The ingredients you need to make this rice pilaf are:
Best rice for rice pilaf – basmati rice is the best for both flavour and fluffiness. Basmati is a type of long grain rice – the longer the grain, the fluffier the rice. It also has a lovely subtle fragrance that really compliments the flavours in this rice pilaf;
Fat – I choose butter for flavour, but any oil of choice is fine here;
Flavour Base – sautéed garlic and onion, to add savouriness;
Rice Pilaf Spices – I’ve used a combination of cinnamon, cardamom and cumin in this Rice Pilaf. It’s reminiscent of Middle Eastern flavours but also a festive combination. Feel free to customise this to your own taste;
Broth OR water – For extra flavour, I almost always make my Rice Pilaf with vegetable or chicken broth. However, water will work just fine as well, though I’d add an extra pinch of each of the spices;
Nuts – I’ve used pistachios and almonds in my Rice Pilaf recipe. I adore both the flavour and colour that pistachios bring to this seasoned rice. Almonds and pistachios are also on theme for a Middle. Eastern style rice pilaf. For more of a traditional Thanksgiving or Christmas theme, try pecans plus / or almonds. Walnuts are also great!
Dried Fruit – Use anything you like here. I like using apricots for a touch of colour, and raisins or sultanas because the flavour melds in nicely with the rice. Cranberries / craisins also work well but be aware that they provide a sharper pop of flavour because they are tart. Goji berries would also be great.
Non nut options (allergies) – try using sunflower seeds and/or pepitas/pumpkin seeds. Terrific texture and flavour!
There are some Rice Pilafs that are packed with gorgeous fresh herb flavours, but this isn’t one of those. This is a Rice Pilaf that celebrates the earthy, festive spice flavourings, the nuts and the sweet pops from the dried fruit. So I just add a tiny sprinkle of parsley as a garnish, just to add a little colour when serving.
How to make Rice Pilaf
Rice pilaf is straight forward to make. Toast the nuts to bring out the flavour. Sauté onion and garlic in butter, then add the rice, broth, spices and fruit.
But here are my tips for how to make the best rice pilaf every time!
Right liquid to rice ratio – 1 3/4 cups of liquid to 1 cup of rice will yield perfectly cooked fluffy rice;
Do not peek while rice is cooking! Escaped heat compromises the cooking of the rice;
Rest undisturbed – this is the most important step for cooking rice. This is when the rice finishes cooking and becomes fluffy!
Add nuts at the end – While most Rice Pilaf recipes add the nuts into the broth, I prefer not to do this because it softens the nuts and they bloat. I like preserving the texture of the nuts so I toss them in at the end.
TO WASH OR NOT TO WASH THE RICE??
There’s a lot of literature out there about this topic – whether or not to rinse rice before cooking. There’s a theory that rinsing rice removes surface starch so it makes the rice fluffier and also to remove debris. If you buy rice in packets from the supermarket, debris shouldn’t be a problem. I’ve never experienced it.
I do not rinse white rice and my rice is always fluffy – see the recipe videos in my Rice Side Dishes for proof!
I’ve noticed that many recipes call for too much liquid when cooking rice which makes the rice soft and therefore sticky. So perhaps for those recipe authors, washing rice is mandatory to remove the surface starch to ensure the rice comes out fluffy (starch is what makes rice sticky).
My rule of thumb is 1 1/2 cups of water for 1 cup of rice for stovetop cooking which yields fluffy rice every time. I adjust this when I need to factor in a variable – such as in this Rice Pilaf. The dried fruit absorbs some of the liquid so I increase the liquid amount.
And on that note – I present to you a fabulous Rice Pilaf, made with fluffy, unwashed rice.
It’s aromatic. It’s well seasoned. It’s littered with plump dried fruit and toasty nuts. And you’re going to adore it! – Nagi x
PS Try the one pan Baked Chicken with Cranberry Walnut Rice Pilaf for a meal!
THIS RICE PILAF WILL GO GREAT WITH….
Any Middle Eastern main (personal faves: Chicken Shawarma, Lamb Shawarma, Falafel, Chicken Doner Kebab plate, Persian Lamb Shanks, Moroccan Meatballs)
Thanksgiving meal – great festive flavours!
Garlic Butter Roasted Mushrooms (great veg meal option)
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual, so watch me make this Rice Pilaf recipe!
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Rice Pilaf with Nuts and Dried Fruit
Ingredients
- 1/3 cup pistachios , shelled
- 1/3 cup slivered almonds
- 2 tbsp (30g) unsalted butter (or olive oil)
- 2 garlic cloves , minced
- 1/2 small onion , finely chopped
- 1 cup (180g) uncooked basmati rice , (Note 1)
- 1 3/4 cups (435ml) vegetable or chicken broth / stock
- 1/2 cup dried sultanas or raisins
- 1/4 cup dried apricots
- Finely chopped parsley , optional garnish
Spices:
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/8 tsp ground cumin
- 1/4 tsp black pepper
Instructions
- Place dry, oil free large saucepan or small skillet over medium high heat.
- Add almonds and pistachios. Toast lightly, shaking the pan, until the nuts smell amazing. Remove immediately.
- Melt butter in a large saucepan over medium high heat. Add garlic and onion, saute until translucent.
- Add rice and stir for 30 seconds or until mostly translucent.
- Add Spices, stir. Add broth, sultanas and apricots, stir.
- Cover with lid, bring to simmer then immediately turn heat down to medium low (low for strong ovens).
- Cook for 15 minutes or until liquid is absorbed (tilt pot to check). Then remove pot from the stove (still covered) and leave, undisturbed, for 10 minutes.
- Remove lid, use fork to fluff rice. Add most of the nuts, toss.
- Transfer to serving bowl. Garnish with remaining nuts and a little sprinkle of parsley if using. Serve!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Another snap from last weekend away with my besties. Dozer – checking out the surf. Me – checking out the surf lifeguards. 😜
Both with jumpers on – it was a bit nippy on Sunday! 😂😂😂
Hello there! I’ve been noticing your recipes for a while, but this one is my first time trying 🙂 could you please let me know how much salt should be added to the broth or rice when cooking?
Why add salt? Stock has it in. It is bad for you. Do not do it, totally unnecessary. From a caring retired chef.
Hi Olla, the seasoning comes from the broth and spices here but you could definitely add more salt to taste if you like – N x
Love the flexibility in the recipe. Hate recipes that prescribe too specific instructions and/or ingredients. Was looking everywhere for a way to add nuts to my rice recipes.
I love the texture they give Behnam!
Made this rice pilaf for group of 13. Tripled the recipe, followed your method as closely as possible, the rice turned out perfect & looked so colourful. Lots of positive comments from family. Thx for a great recipe & cooking instructions.
That’s so good to hear Owen!!!
Fabulous! Thank you!
This recipe is perfect! Just the right amount of spice to make it interesting without being overwhelming. I will make this a lot! I have tried many pilaf recipes and this is the best. Thanks Nagi!
I’m so glad you loved it Kim!
Hi Nagi, I have cooked this recipe, and it tasted fantastic. However, I’m not clear whether I was supposed to cook the rice in water as usual before adding it to the sauteed butter, onion, garlic – could you clarify this, please? Thanks!
Hi Michael, the rice that’s added is raw and uncooked – N x
Very good. I used an enamel-coated cast iron pot. The rice did not stick to it and came out fluffy. Half butter, half grapeseed oil worked well, and I needed to use up some pine nuts. My husband even liked it. Another genius recipe from Nagi.
I’m so glad you enjoyed it Susan!
Hi Navi, I love all of your rice recipes, especially the oven baked ones.
It is possible to make any of the stove top ones in the oven by adopting the 1 and half cups of rice to 2 3/4 cups of liquid ratio, as in your oven method recipes.
I love this recipe Nagi, thank you. I want to double and serve to a crowd. What would you recommend re. Cooking time.
Hi Caroline, It will be find to double, keep the cook time the same and just check at the end of 15 minutes to make sure the liquid has completely absorbed.
This is amazing, have made it several times, and served with either chicken or lamb shawarma on top, cooking it for Xmas night as a warm salad,
Nagii, did a test run last night! Turned out great! Such awesome flavors!! This will DEFINITELY be on my table for Christmas dinner served with a pork loin roast? Thank you for all of your delicious recipes!
Woohoo! Have a great Christmas!
Thanks Nagi for your quick reply. I love this recipe as well as your website!
I would like to serve this for Christmas dinner! Can it be made the day before and then warmed in microwave?
If I use brown rice and some wild rice do rice to broth ratio stay the same? Many thanks!
Hi Karen, I’ve updated the recipe with directions for making this with brown rice, this recipe is perfect made ahead and warmed in the microwave! Enjoy N x
Thanks for this great recipe. I’m looking to make this as part of our Christmas eve dinner. Can this recipe be doubled or do you recommend making two seperate batches?
Hi Karol, I’d make two batches – and you can always make this ahead of time too!
Yum!! Made this last night and served with tandoori chicken. I used craisins instead of apricots and walnuts instead of pistachios, stirred through coriander at the end. Next time I will add cumin seeds as well, just because I love cumin. Thanks for a great recipe Nagi. BTW – every time I tell my husband I’m making a “Nagi” recipe, he gets all excited cause all of your recipes are big hits xxx
*She blushes*….
Hi Nagi
I just made the pilafi and it was sensational!
I didn’t have any pistachios so I usec pune nuts instead.
I served it with morrocan meatballs and it went so well.
Thanks
Nitsa
Pine nuts? Never heard of pune nuts. Is that merican nuts?
Great to hear you enjoyed this one Nitsa! Thanks for letting me know – N x
Beauty, pic of You and Dozer! Love those kind of receipts, already thinking of Xmas……hold your horses woman. Have good weekend.
Since ‘rice’ is my middle name this has for a long, long time been a favourite and I do not necessarily mean as a side. tho’ each of your Middle Eastern meats has at one time or another shared a plate with it, especially any lamb dishes. I do not wash the rice, use a smidgin more water and prefer chicken stock . . . probably am a tad more heavy-handed with some of the spices also . . . the aroma is delightful . . . ! Love you being winter-companionable with a snuggly Dozer . . .
If Rice is your middle name, it must be my FIRST NAME!!! 😂
Gorgeous pic of Dozer and you – it WAS a bit nippy on Sunday – even up here. Bet you’ll have the fan on over the weekend though. Looking forward to trying this one.
Oooh fingers crossed for a sunny one!
OMG, this rice looks delicious! I am more of a savory rice kind of gal, but this may make a convert out of me. Definitely will be trying this recipe soon.
AWWWW…..love this picture of you and precious Dozer!
Still got the savoury in this Naomi! Just little pops of sweet from the fruit 🙂 N x