Community Pick
Persian-Style Basmati Rice Pilaf
"I like to add in a pinch of cayenne pepper and saffron also but that is optional, this is very good! :)"
photo by MoreSpicePlease
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 tablespoons butter
- 1 small onion, chopped
- 2 tablespoons fresh minced garlic (optional)
- 1⁄2 cup slivered almonds
- 1 1⁄2 cups uncooked basmati rice
- 1⁄2 - 3⁄4 cup raisins
- 2 teaspoons turmeric (can use more to taste)
- 1⁄4 teaspoon cinnamon
- 1 teaspoon salt (or to taste)
- 3 cups low sodium chicken broth
- salt and pepper
directions
- Melt butter in a skillet over medium heat; add in onions and almonds, saute for 6-7 minutes or until the onion are tender and the almonds are golden, adding in the fresh garlic the last 2-3 minutes of sautéing.
- Stir in rice, raisins, turmeric, cinnamon, salt and broth; bring to a boil; cover and reduce heat.
- Simmer for about 20-25 minutes or until rice is tender.
- Season with black pepper.
Questions & Replies
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can u make ahead?
Reviews
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Delicious Recipe and esay too. I left out the almonds because I didnt have any. I made this in my rice cooker as follows: 1. I melted 2 Tb of butter & 2 Tb light olive oil in a pan . 2. I sauted the chopped onions until translucent-over medium. 3. I added the chopped garlic and sauted about 1 min more. 4. I added the rice ( well rinsed), spices ( including the pinch or saffron and cayenne) and raisins and mixed well and sauted for another minute ( maybe a bit more) so that the rice/spice/onions/garlic/raisins all mixed together and the rice was sauted also. 5. I poured the mix into the rice cooker and added the chicken stock-I used about 2 3/4 cup of chicken stock-I find that the rice cooker uses less liquid. 6. I let the rice cooker cook in the white rice setting. Thanks KITTENCAL for another great recipe -
Thanks again for another keeper! I added about 1/4 teaspoon of cayenne pepper. The only other slight change that I made was that I added the rice at the same time as the garlic to somewhat toast the rice as well for about 3 minutes before adding the broth, spices and raisins. -
I have made this recipe multiple times, both with and without almonds and raisins. It is restraunt quality and amazingly good every time. I get excited to cook this for the leftovers at work the next day! -
This was a wonderful side dish ~ Thank you so much for the recipe! :) -
Good. I Used the garlic, and replaced the almonds with pine nuts. I didn't add raisins, (though I can see it would be good with them) neither did I add pepper. I served this with Recipe #40388
see 25 more reviews
Tweaks
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This rice was delicious with chicken and vegetable kebabs. I was serving 8 adults so I doubled the recipe. Everyone loved it, but it made SO much. I had at least 4-6 generous servings leftover. I substituted olive oil for 1/2 of the butter and used golden raisins. I didn't have any saffron, but was generous with the garlic and cayenne pepper. This recipe is a keeper! Next time I might try whole grain basmati rice instead of white, for added nutrition.
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Good. I Used the garlic, and replaced the almonds with pine nuts. I didn't add raisins, (though I can see it would be good with them) neither did I add pepper. I served this with Recipe #40388
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This was definitely a winner for us! I used regular long-grain white rice instead of Basmati rice, and substituted toasted pine nuts for almonds since I was taking it to a potluck where tree nuts weren't permitted. I prepared this in a fuzzy logic rice cooker by doing step 1 on the stove, and then dumping everything into the rice cooker.
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Excellent rice! The cinnamon gave a wordeful taste and the turmeric a special colour. I used olive oil instead of the butter and made no others changes. The raisins and almonds made the rice so special. Thanks, Kitten!
