Cashew Raisin Rice Pilaf
Elevate your dinner table with this irresistible Cashew Raisin Rice Pilaf, a fragrant and flavorful side dish packed with warm spices, buttery toasted cashews, and sweet plump raisins. Made with fluffy basmati rice, this colorful recipe combines sautéed onions, minced garlic, cumin, and cinnamon to create an aromatic base, while a touch of fresh parsley adds a vibrant garnish. Perfect for weeknight dinners or festive gatherings, this versatile pilaf pairs beautifully with grilled meats, roasted vegetables, or a cooling yogurt raita. Easy to prepare in just 35 minutes, this dish is both comforting and elegant, making it a must-try for fans of Middle Eastern-inspired cuisine!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cumin
- 1 leaf Bay leaf
- 0.5 cup Cashews (halved or whole)
- 0.5 cup Raisins
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps achieve a fluffy texture. Drain well in a colander.
In a medium saucepan, combine the rinsed basmati rice, water, and 0.5 teaspoon of salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for 15 minutes. Turn off the heat and allow the rice to rest for another 5 minutes without removing the lid.
While the rice is cooking, heat the butter and olive oil in a large skillet or sauté pan over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the ground cinnamon, ground cumin, and bay leaf. Sauté for 30 seconds to bloom the spices.
Add the cashews and raisins to the skillet. Toast for 2-3 minutes, stirring frequently, until the cashews are golden and aromatic, and the raisins have plumped up.
Once the rice has finished cooking, fluff it with a fork and gently fold it into the skillet with the spiced onion mixture, cashews, and raisins.
Season the rice pilaf with the remaining salt and black pepper. Taste and adjust seasoning if necessary.
Garnish the pilaf with freshly chopped parsley and serve warm. This dish pairs beautifully with grilled meats, roasted vegetables, or a simple yogurt raita.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 15.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 363 mg | 8% | |
*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.
