Sweet & Savory Rice Pilaf With Nuts and Dried Fruit (Easy Basmati Recipe)
Rice Pilaf With Nuts & Dried Fruits is a buttery, aromatic basmati rice side that’s dotted with sweet dried fruit and toasty nuts. It’s easy on the stovetop and special enough for holidays or weeknight dinners.
This pilaf is all about contrast: light, fluffy rice; warm spices; and little pops of sweet and crunchy in every bite.
Its punchy flavor is a wonderful contrast to roasted chicken, grilled meats or a big salad, and it’s an excellent make-ahead side dish for entertaining as well.
Table of contents
Why You’ll Love This Recipe
- One pot for the rice, one pan for roasting nuts
- Fluffy basmati rice cooked with warm, comforting spices
- Sweet dried fruit cuts the savory garlic-butter base.
- Simple to make large batches for a crowd
- Leftovers reheat nicely when you are doing meal prep
Ingredients
Candy base
Rice base
- 2 tbsp (30g) unsalted butter
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup (180g) uncooked basmati rice
- 1/4 tsp black pepper
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cumin
- 1/4 tsp ground cardamom
- 1 3/4 cups chicken broth (435ml)
- ½ cup dried sultanas or raisins
- 1/4 cup dried apricots, chopped
Finish
For topping
- 1/3 cup slivered almonds
- 1/3 cup pistachios, shelled
- Finely chopped parsley
Ingredient Notes & Substitutions
- Basmati rice: If necessary, substitute long-grain jasmine rice, but basmati is what gives the pilaf its lightest texture.
- Chicken broth: Low-sodium is best so you can adjust salt. By all means, use vegetable broth if it’s a meatless version you’re after.
- Dried fruit: Golden raisins (sultanas) are extra mellow but sweet. Dried cranberries or chopped dates will also work.
- Pistachios + almonds: Substitute either nut (or both) with chopped walnuts, pecans or cashews. To make nut-free, omit them and pulse in extra parsley.
- Spices: Cardamom is what gives this that “special” taste. If you don’t happen to have it on hand, use a little pinch of ground cloves or another cinnamon.
How to Make Rice Pilaf With Nuts & Dried Fruits
- Sauté the aromatics: In a medium saucepan, melt the butter over medium heat. Throw in the onion and soften. Add the garlic and cook, stirring, about 30 seconds or until fragrant.
- Toast the rice: Tip in the drained rice and stir to coat it in the butter. Stir to cook until the grains seem a bit more opaque and lightly toasted.
- Season and simmer: Add black pepper, cinnamon, cumin and cardamom. Add the chicken broth, then stir in the raisins and chopped apricots. Bring to a simmer, immediately turn the heat down to low, cover and cook until all of the liquid has been absorbed and the rice is tender.
- Toast the nuts: As the rice cooks, toast the slivered almonds and pistachios in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden.
- Finish and serve: Remove from the heat, cover, and let sit a few minutes with the rice covered; fluff with a fork. Stir in the toasted nuts and parsley, then eat warm.
Expert Tips
- Drain the rinsed rice well to prevent the pilaf from becoming gluey.
- Resist the urge to quickly boil and keep a medium simmer!
- Don’t peek inside the pot too many times while the rice is cooking; the steam is a’ cookin.
- Toast the spices in the butter-coated rice for a few seconds to wake up the flavor.
- Toast the nuts separately so they become crunchy and don’t steam in the pot.
- If the rice is tender with a bit of wetness left, cover and let rest away from the heat for 5 minutes, then fluff.
- For additional flavor, a blend of golden raisins and regular raisins is nice.
- Roughly chop the apricots so that they’re not too big and bite-size throughout the rice.
Storage & Freezing
- Fridge: Allow to cool completely and store in an airtight container for up to 4 days.
- Reheat: Re-warm in the microwave with a little bit of broth or water, or gently reheat in a covered skillet.
- Freezer: Freeze in an even layer in a freezer safe bag/ container for up to 2 months.
- Thawing and reheating instructions: Defrost overnight in the fridge then reheat with a little splash of liquid to liven it up.
Variations
- Lemon-herb: Stir in lemon zest and a squeeze of lemon juice just before serving.
- Spicy-sweet: Add a touch of cayenne; use dried cranberries in place of the raisins.
- Coconut pilaf: Swap out 1/2 cup of broth for canned coconut milk, for a richer twist.
- Savory: Cooked mushrooms can be added with the onions before cooking.
- Holiday-style: Stir in a pinch of nutmeg and replace the apricots with chopped dates.
Rice Pilaf With Nuts & Dried Fruits
Fluffy basmati rice simmered in broth with warm spices, raisins, and apricots, finished with toasted almonds and pistachios.
Ingredients
Equipment
Method
- Rinse the basmati rice under cool water until the water runs mostly clear; drain well. Chop the dried apricots and set aside with the raisins.
- Melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened. Add the garlic and stir for about 30 seconds until fragrant.
- Add the rice and stir to coat in butter. Cook, stirring, until lightly toasted.
- Stir in black pepper, cinnamon, cumin, and cardamom. Pour in the chicken broth, then add the raisins and chopped apricots. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is tender. Turn off heat and let sit covered, then fluff with a fork.
- While the rice cooks, toast slivered almonds and pistachios in a dry skillet over medium heat, stirring often, until lightly golden and fragrant.
- Fold toasted nuts and chopped parsley into the fluffed rice. Serve warm.
Nutrition
Video
Notes
- Use low-sodium chicken broth so the pilaf doesn’t end up too salty.
- For nut-free, skip the nuts and add extra parsley at the end.
- Swap raisins with dried cranberries, and swap apricots with chopped dates if you like.
- Reheat leftovers with a splash of broth or water to bring back the fluffy texture.
Tried this recipe?
Let us know how it was!FAQs
Can I make it vegetarian ?
Yes. Switch out the chicken broth and otherwise proceed as written.
What to serve with this pilaf ?
It is wonderful with roasted chicken, grilled lamb, flank steak or salmon, or a simple cucumber-tomato salad.
How can I avoid ending up with mushy nuts ?
Toast them in a dry skillet or separately and add them at the end (or overtop just before serving).
Can I substitute water for broth ?
You can, but broth gives the best flavor. If using water, season with salt.
Is it necessary to rinse basmati rice ?
Rinsing aids in removing surface starch so the rice is fluffier and less sticky.
Can you make this in advance ?
Yes. It can be made up to 2 days ahead; store in the refrigerator and reheat with a splash of broth. The toasted nuts can be kept separate and added just before serving so they stay crunchiest.
Key Takeaways
- Rice Pilaf With Nuts & Dried Fruits is a buttery basmati rice side dish, perfect for holidays or casual dinners.
- The recipe features fluffy rice, sweet dried fruit, and crunchy nuts, enhancing any meal with its contrasting flavors.
- You can easily make it in one pot, and leftovers reheat well for meal prep or quick lunches.
- Variations include adding lemon, making it coconut-flavored, or incorporating spices for different tastes.
- This dish pairs wonderfully with roasted meats or a fresh salad, providing a delightful side option.
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Estimated reading time: 7 minutes
