Almond and Raisin Pilaf
Infused with warm, aromatic spices and laced with sweet and savory notes, this Almond and Raisin Pilaf is a show-stopping side dish or hearty standalone meal. Fluffy basmati rice forms the base of this dish, beautifully seasoned with cumin, cinnamon, and turmeric for a fragrant and subtly spiced profile. Toasted almonds add a satisfying crunch, while plump golden raisins provide bursts of natural sweetness in every bite. Finished with a garnish of fresh parsley for a hint of brightness, this pilaf is an irresistible blend of textures and flavors. Perfect for pairing with roasted meats, curries, or vegetarian fare, this versatile recipe is not only easy to prepare in just 35 minutes but also a feast for the senses. Whether you're hosting a dinner party or elevating a weeknight meal, this Almond and Raisin Pilaf will impress every guest at the table.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground turmeric
- 0.5 cup Golden raisins
- 0.5 cup Sliced almonds, toasted
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain well.
In a large pot, heat the unsalted butter and olive oil over medium heat.
Add the finely chopped onion and sauté until it becomes soft and golden, about 5 minutes.
Stir in the minced garlic, ground cumin, ground cinnamon, and ground turmeric. Cook for 1 minute to toast the spices and release their aroma.
Add the rinsed and drained basmati rice to the pot and stir to coat the grains with the spice mixture, cooking for about 2 minutes.
Pour in the water, add the salt, and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes, or until the rice has absorbed all the liquid and is tender.
While the rice is cooking, toast the sliced almonds in a dry skillet over medium heat until they are lightly golden and fragrant, about 2-3 minutes. Remove from the skillet and set aside.
Once the rice is cooked, gently fluff it with a fork and stir in the golden raisins and toasted almonds.
Season with black pepper and adjust salt if needed.
Garnish with chopped fresh parsley before serving. Serve warm as a side dish or enjoy it on its own.
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 59.5 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1376 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
