Fragrant Middle Eastern Spiced Pilaf with Raisins
Equipment
- Medium Saucepan with a Lid A heavy-bottomed pot helps prevent scorching. A Dutch oven or deep skillet with a lid works well too.
- Fine mesh strainer Essential for rinsing rice properly to remove excess starch.
- Wooden spoon or silicone spatula For stirring the spices and rice without damaging nonstick pans.
- Toasting pan Optional, but great if you want to toast the nuts separately for maximum crunch and flavor.
Ingredients
- Long grain basmati rice – 1 ½ cups rinsed until water runs clear
- Olive oil or ghee – 2 tablespoons
- Yellow onion – 1 medium finely chopped
- Garlic cloves – 2 minced
- Ground cumin – 1 teaspoon
- Ground cinnamon – ½ teaspoon
- Ground allspice – ¼ teaspoon
- Turmeric powder – ½ teaspoon
- Vegetable broth or water – 2 ½ cups
- Salt – 1 teaspoon or to taste
- Black pepper – ½ teaspoon
- Golden raisins – ⅓ cup regular raisins work too
- Slivered almonds or pine nuts – ¼ cup toasted
- Fresh parsley – chopped for garnish
- Lemon zest – optional for a fresh twist
Instructions
Prep the Rice
- Start by rinsing your rice thoroughly in cold water until the water runs mostly clear. This removes the extra starch and prevents the pilaf from becoming gummy—a must in all the best rice recipes.
Sauté Aromatics
- In a medium saucepan or skillet, heat the olive oil or ghee over medium heat. Add the chopped onion and cook until soft and lightly golden, about 5-6 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
Toast the Spices
- Add cumin, cinnamon, allspice, turmeric, salt, and pepper. Stir them into the onion mixture and let them bloom in the oil for about a minute. Your kitchen should smell incredible right about now.
Add Rice and Raisins
- Stir in the rinsed rice and sauté for a minute or two so each grain gets coated in the oil and spices. Then add the golden raisins and stir to combine.
Pour in the Broth
- Pour in the vegetable broth (or water) and bring everything to a gentle boil. Once bubbling, reduce the heat to low, cover, and let it simmer for 15 minutes undisturbed.
Let It Rest
- After 15 minutes, turn off the heat but keep the lid on. Let the rice sit and steam for another 10 minutes—this step helps finish cooking the rice and makes it extra fluffy.
Finish and Fluff
- Remove the lid, fluff the rice with a fork, and fold in the toasted almonds or pine nuts. Sprinkle with fresh parsley and a touch of lemon zest if you like things bright.