Middle Eastern Pilaff
Delight your taste buds with the rich and aromatic flavors of Middle Eastern Pilaff, a comforting and flavor-packed dish that's both versatile and easy to prepare. Featuring fluffy basmati rice infused with fragrant spices like cumin, cinnamon, and turmeric, this recipe is elevated with the sweetness of raisins or sultanas and the crunch of slivered almonds or pistachios. Simmered in chicken or vegetable stock, the pilaff is studded with tender bites of sautéed onions, carrots, and freshly minced garlic, creating a harmonious blend of textures and tastes. Finished with a garnish of fresh parsley for a burst of color and freshness, this dish pairs beautifully with grilled meats, kebabs, or roasted vegetables. Ready in just under an hour, Middle Eastern Pilaff is a one-pot marvel that's perfect for family dinners or special occasions.
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Recipe Information
Ingredients
- 2 cups long-grain basmati rice
- 3 cups chicken or vegetable stock
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 1 medium carrot, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 0.5 cup raisins or sultanas
- 0.5 cup slivered almonds or roughly chopped pistachios
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky when cooked. Set the rinsed rice aside to drain.
Heat the olive oil and butter in a large saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the diced carrot and cook for another 3 minutes, then add the minced garlic. Cook for an additional 1 minute until fragrant.
Add the ground cumin, ground cinnamon, and ground turmeric to the pan and stir well, letting the spices toast lightly for 30 seconds to release their fragrance.
Add the drained rice to the saucepan and stir to coat the grains in the oil and spices. Cook for 2-3 minutes to slightly toast the rice.
Pour the chicken or vegetable stock over the rice, then add the salt, black pepper, and raisins or sultanas. Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and let the rice cook undisturbed for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
Once cooked, remove the saucepan from heat and let it sit, covered, for 5 minutes. This allows the flavors to meld and the rice to finish steaming.
Fluff the rice gently with a fork and fold in the slivered almonds or chopped pistachios and fresh parsley.
Serve warm as a main dish or as a side to grilled meats, kebabs, or roasted vegetables. Enjoy your Middle Eastern Pilaff!
Nutrition Facts
Calories |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 5092 mg | 221% | |
| Total Carbohydrate | 408.9 g | 149% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 58.7 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2118 mg | 45% | |
*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.
