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Basmati Rice Pilaf with Dried Fruits and Almonds

This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.
Servings: 4
Author: Once Upon a Chef

Ingredients

  • 1½ cups basmati rice
  • 3 tablespoons unsalted butter
  • ½ cup finely chopped yellow onions from one small onion
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 2 cloves garlic minced
  • 2¼ cups water
  • 1¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup dried fruit such as currants, raisins or finely chopped dried apricots
  • ¼ cup sliced or slivered almonds toasted in a small dry skillet over medium heat until golden, about 5 minutes

Instructions

Rinse the rice:

  • Place the rice in a medium bowl and add enough water to cover by 2 inches.
  • Using your hands, gently swish the grains to release any excess starch.
  • Carefully pour off the water, leaving the rice in the bowl.
  • Repeat four to five times, until the water runs almost clear.
  • Using a fine mesh strainer, drain the water from rice.
  • Place the strainer over a bowl and set aside.

Prepare the pilaf:

  • Melt the butter in a pot over medium-low heat.
  • Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes.
  • Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer.
  • Add the rice to the pot, and cook, stirring constantly, for about 3 minutes.
  • Add the water, salt, and pepper and bring to a boil.
  • Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes.

Add the fruit and nuts:

  • Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in).
  • Place the lid over the pot and let stand for 10 minutes.
  • Toss in the toasted almonds, fluff the rice with a fork, and serve.

Notes

  • This recipe is adapted from Cook's Illustrated. The original recipe used pine nuts instead of almonds.
  • If you like, olive oil can be substituted for the butter depending on what you are serving with the pilaf.
  • Soaking the rice overnight in water results in more tender, separate grains. If you'd like to try it, add enough water to cover the rice by 1 inch after the rinsing process in step 1, then cover the bowl with plastic wrap and let it stand at room temperature 8 to 24 hours; reduce the amount of water to cook the rice to 2 cups.
  • For the most evenly cooked rice, use a wide-bottomed saucepan with a tight-fitting lid.