Rice Pilaf With Nuts and Dried Fruits is a buttery basmati rice side dish filled with sweet raisins, chopped apricots, toasted almonds, pistachios, and warm spices. The rice cooks gently in broth until tender and fluffy, then the toasted nuts and fresh parsley are folded in before serving.
I love the contrast in this recipe. The basmati rice stays light and separate, the dried fruit adds small bursts of sweetness, and the toasted nuts bring crunch to every spoonful.
This rice pilaf looks special enough for holiday meals and entertaining, but the cooking method is straightforward enough for a family dinner. Most of the recipe is prepared in one saucepan, while the nuts are toasted separately so they remain crisp.
Serve it with my creamy One-Pan Baked Butter Chicken or these colorful Chicken Kabobs in Oven for a complete meal. Both recipes work naturally with basmati rice and warm spices.
For another easy rice side with a more savory flavor, try my Hot Buttered Corn Rice.
Table of contents
Ingredients For Rice Pilaf With Nuts and Dried Fruits
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.Penn State Extension’s general guide to cooking rice offers additional information about preparing
- 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.
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.
Can I use jasmine rice
Jasmine rice can have a different texture and may require a different liquid ratio. Test the substitution before publishing the same instructions for both rice varieties.
What can I serve with rice pilaf
Serve it with roasted or grilled chicken, lamb, beef, salmon, or roasted vegetables.
It works especially well with One-Pan Baked Butter Chicken, Chicken Kabobs in Oven, and Lemon Yogurt Sauce.
Can You Freeze Rice Pilaf
You can freeze the cooled rice in an airtight freezer-safe container, provided the freezing method has been tested with this recipe.
Freeze the rice without the final toasted-nut garnish for the best texture.
Thaw it in the refrigerator, then reheat it with a small amount of broth or water. Add freshly toasted nuts and parsley before serving.
Keep the exact maximum freezer period only when you have tested the quality after thawing.
Common Mistakes to Avoid
- Not Rinsing the Rice
Unrinsed basmati rice may contain more loose surface starch, resulting in grains that stick together more easily.
- Failing to Drain the Rice
Rinsing is helpful, but the rice must also drain well. Excess rinse water alters the tested broth ratio.
- Burning the Garlic
Garlic needs only a short cooking time. Add it after the onion has softened and stir continuously.
- Skipping the Rice-Toasting Step
Coating the rice in butter is an important part of the pilaf method and helps distribute the spices and aromatics.
- Using the Wrong Amount of Broth
Too much broth can make the rice mushy, while too little may leave the grains hard.
Keep the cup and metric measurements consistent in the Recipe Card.
- Forgetting the Salt
The current ingredient list does not include salt. Broth may provide some seasoning, but low-sodium broth may not be enough on its own.
Add the tested quantity or clearly instruct the reader to season according to the broth used.
- Boiling Too Strongly
A strong boil causes rapid evaporation and can cook the rice unevenly. Reduce the heat as soon as the broth reaches a gentle simmer.
- Lifting the Lid Repeatedly
Opening the pot releases steam and lowers the temperature. Leave the lid in place until the tested cooking time has passed.
- Stirring While the Rice Cooks
Stirring can release starch and damage the long basmati grains. Stir before covering, then leave the rice undisturbed.
- Skipping the Resting Time
Fluffing immediately may reveal wet rice on the bottom and firmer grains on top. Rest the pot while covered before opening it.
- Toasting the Nuts Over High Heat
Nuts can burn before they toast evenly. Use moderate heat and stir frequently.
- Adding the Nuts Too Early
Simmering the nuts with the rice makes them softer. Fold them into the finished pilaf.
- Cutting the Dried Apricots Too Large
Large pieces can dominate individual bites. Cut them into small pieces similar in size to the raisins.
- Fluffing With a Spoon
Heavy stirring with a spoon can crush the rice. Use a fork and lift the grains gently.
FAQs
Yes. Switch out the chicken broth and otherwise proceed as written.
It is wonderful with roasted chicken, grilled lamb, flank steak or salmon, or a simple cucumber-tomato salad.
Toast them in a dry skillet or separately and add them at the end (or overtop just before serving).
You can, but broth gives the best flavor. If using water, season with salt.
Rinsing aids in removing surface starch so the rice is fluffier and less sticky.
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.
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Rice Pilaf With Nuts & Dried Fruits
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.
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Let us know how it was!Estimated reading time: 8 minutes
