Fragrant Pilaf
Transport your taste buds with this aromatic Fragrant Pilaf, a vibrant dish brimming with warming spices and subtle sweetness. Long-grain basmati rice is infused with the intoxicating flavors of cinnamon, cardamom, and cloves, creating a savory base enhanced by golden turmeric and earthy cumin. Tender sautéed onions, garlic, and carrots lend depth, while bursts of plump raisins and the crunch of toasted almonds add delightful texture and complexity. Simmered in rich chicken or vegetable broth, this pilaf is effortlessly fluffy and irresistibly flavorful. Perfect as a side or show-stopping centerpiece, it’s garnished with fresh parsley for a pop of color and freshness. Quick to prepare, yet packed with layers of fragrance and taste, this recipe is ideal for dinners, celebrations, or meal-prep goals!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Chicken or vegetable broth
- 3 tablespoons Unsalted butter or ghee
- 1 tablespoon Olive oil
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, diced
- 1 stick Cinnamon stick
- 4 whole Cloves
- 3 pods Cardamom pods
- 1 leaf Bay leaf
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 0.5 cup Raisins
- 0.5 cup Toasted almonds, slivered
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Rinse the basmati rice under cold water multiple times until the water runs clear. Then soak the rice in cold water for 20 minutes. Drain and set aside.
In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat.
Add the finely chopped onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and diced carrot, and cook for an additional 2 minutes until fragrant.
Add the cinnamon stick, cloves, cardamom pods, and bay leaf to the pot. Stir well to coat the spices in the oil mixture.
Sprinkle in the turmeric, cumin, salt, and black pepper. Stir to combine and let the spices toast for 1 minute.
Add the soaked and drained basmati rice to the pot. Stir gently to ensure the rice is well coated with the spice mixture.
Pour in the broth and bring the mixture to a boil. Stir once to distribute everything evenly, then reduce the heat to low.
Cover the pot with a tight-fitting lid and simmer for 15-18 minutes, or until the broth is fully absorbed and the rice is tender.
Turn off the heat and let the pilaf sit, covered, for an additional 5 minutes to steam.
Remove the lid and fluff the rice with a fork. Stir in the raisins and toasted almonds.
Garnish with freshly chopped parsley before serving. Enjoy warm!
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 11.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 352 mg | 7% | |
*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.
