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Rice pilaf with dried fruits and almonds recipe

Rice pilaf with dried fruits and almonds recipe

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  • Dish type
  • Side dish

Pilaf always begins with a grain – often rice. This version is bursting with flavour.

1 person made this

IngredientsServes: 6

  • 12 dried apricot halves
  • 15g (½oz) butter
  • 1 medium onion, chopped
  • 175g (6oz) jasmine or long-grain white rice
  • ¼ tsp ground cardamom
  • pepper to taste
  • 600ml (1 pint) low salt vegetable stock
  • 75g (2¾oz) sultanas
  • 40g (1½oz) slivered almonds, toasted
  • sprigs of fresh rosemary to garnish

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Snip the apricots with kitchen scissors into small slivers. Melt the butter in a large nonstick saucepan over medium heat. Add the onion, rice, cardamom and pepper, and sauté for about 8 minutes or until the rice is toasted.
  2. Stir in the stock, sultanas, almonds and apricots, and bring to the boil. Reduce the heat to medium-low. Cover and simmer for about 25 minutes or until the stock is all absorbed. Remove from the heat and leave to stand for 5 minutes. Fluff with a fork, then serve garnished with rosemary sprigs.

Some more ideas

Herbed rice pilaf: Use 185g (6½oz) long-grain brown rice instead of jasmine rice. Sauté 1 chopped green pepper along with the rice and onion, and use 2 tsp chopped fresh thyme and 1 tsp chopped fresh rosemary instead of the cardamom. Replace the sultanas, almonds and apricots with 40g (1½oz) chopped toasted pecan nuts.

Health points

Dried apricots are fat-free and full of nutrients that are good both for blood pressure and lowering cholesterol levels, such as potassium, lycopene, beta-carotene and pectin. In addition, apricots are a rich source of iron. While the drying process removes apricots' store of vitamin C, many other nutrients are enhanced.

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What exactly is “rice pilaf”?

At this point, rice pilaf is a dish that can be identified with so many different cultures and cuisines. Great dishes are like that. They travel the world and pick up so many variations along the way. In the case of rice pilaf, it has origins in the far east and middle eastern cuisines.

The dish is a simple rice dish, often made with a basmati style rice grain. The rice is first heated in hot oil or butter. I prefer butter for this recipe but you are always welcome to use oil if you want to.

The rice is then cooked in a bit of broth to infuse extra flavor. I use chicken stock. Of course, vegetarians can go with veggie stock, or if you want a beefy flavor then go with beef stock. Even fish stock works. You get the picture. Whatever you have stocked up in your pantry will do the trick.

6 slices (quarter-size) peeled fresh ginger

2 large garlic cloves, peeled

1-3 fresh serrano chiles (to taste, coarsely chopped)

3 tablespoons vegetable oil

1/2 cup shelled raw almonds, coarsely chopped

1/2 cup shelled raw pistachios

1/4 cup each raisins, dried cranberries, and dried blueberries

5-6 black cardamom pods (crushed lightly to break the skin)

1 medium onion, thinly sliced

1/4 teaspoon ground turmeric

2 cups finely chopped fresh vegetables (such as carrots, cauliflower, bell peppers of mixed colors, summer squashes)

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The recipe for sweet pilaf for multicooker

This dish is made with dried apricots, but if you wish, you can vary and show imagination.

  • 0, 5 tbsp. dried apricots
  • 2 tbsp. rice
  • 4 tbsp. honey
  • some cinnamon
  • 3 tbsp. butter
  • 2 tbsp. water.

Caloric content: 367 kcal / 100 g.

Consider how to cook sweet pilaf with dried fruit, in more detail. Wash the rice, put it out of the bowl, fold it in a colander. Wash dried fruits and cut them into smaller pieces. Boil water, dissolve honey and spices in it.

Put slices of butter in the bowl of the multicooker, put the rice on top of the butter, put dried apricots on top. Then pour hot water with spices and honey into the cauldron..

Put the slow cooker on the “plov” or “rice” mode and cook for half an hour. Pillow mix gently with a spatula, put on a dish and serve.

Saffron Rice with Fruits and Nuts

This Persian inspired Saffron Rice studded with lightly sautéed dried fruits and nuts is a showstopper of a dish. Not as fancy or time consuming as a biryani, this special dish is just perfect for any festive occasion and even as an offering / prasad as it has no onions or garlic.

I love how bejewelled this rice dish looks from the green of the pistachios, the reds of the cranberries and the plumped up raisins!

Tips to making a perfect saffron rice:

  1. Use pure saffron powder or gently toasted saffron strands powdered with some granulated sugar in a small mortar-pestle.
  2. Use fragrant long grain basmati rice.
  3. Use good quality ghee to toast the dried fruit and nuts, as well as the rice for the best flavour.

[TIP: Keep nuts like cashews and almonds in sealed bags in the freezer to make them last longer and prevent them from turning rancid.]

What can you serve saffron rice with? Any spicy curry will pair well with this mild saffron rice.

Rice Pilaf

While we often think of a pilaf as a specific recipe, but it's really more of a cooking method than anything. Pilaf can be a side dish or an entree, depending on the "heartiness" of the ingredients. It can be served simply fluffed with a fork or sometimes you'll see it pressed into a ring mold and turned out onto a plate.

In the US, the most common type of pilaf contains rice, but in other parts of the world it can be rice or a grain like bulghur. In Turkish it's called pilav, in Persian it is pilaw. There is also a Greek pilafi and many others! You've probably also seen it spelled pilau. Yep, that's the same too.

The word essentially means boiled rice, which is why you'll see so many ingredient variations in recipes. The rice (or bulgur) is the only real consistent component.

The method involves browning the grains of rice in butter or oil first until lightly browned. Sometimes onion is added then as well. Then, hot liquid (broth or seasoned water) is added and the rice cooks until done. A variety of other ingredients including vegetables, meats, seafood, even dried fruits or nuts can be added.

A seasoned rice dish that can be served with any kind of meat or vegetable. With rich infusions of mouth-watering stocks and aromatic hints of garlic, this dish is a favorite at any.

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Time: 1-2 hours

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Time: 30-60 minutes

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It’s always a good idea to rinse basmati rice, otherwise it will be gummy and stick together. It only takes a minute or two — simply place the rice in a bowl with water and then swish it around to release any excess starch. Rinse the rice in several changes of water until the water runs almost clear.

Let the rice drain in a fine mesh strainer, then move on to the pilaf by melting the butter in a medium pot.

Add the onions and cook over gentle heat until soft and translucent.

Next, toss in the rice and cook, stirring constantly, for a few minutes. Next, toss in the rice and cook, stirring constantly, for a few minutes. Add the water, salt and pepper and bring to a boil.

Add the water, salt and pepper and bring to a boil. Cover and simmer over low heat until the rice is cooked, about 15 minutes. Sprinkle the dried fruit over top, then cover loosely and let sit for about 10 minutes. (As you can see, I used a combination of currants and chopped apricots but feel free to use whatever you like.)

Red Rice Salad with Nuts and Fruit

Our Himalayan Red Rice is a whole-grain red rice from Southeast Asia. Its long grains have a rich red color, nutty flavor and slightly chewy texture. The rice pairs well with both crispy-tart and sweet foods, and this recipe features both: the crisp, clean taste of cucumber and fennel, and the sweet flavor of grapes and tart cherries.

How To make Basmati Rice with Nuts and Dried Fruit

This week we travel to Tehran to visit Chef Katayoun Amidi, the mastermind behind the very popular Instagram page Katbanou's Kitchen to learn about her original Persian style Jeweled Orange & Saffron Four Fruit Rice masterpiece with crispy rice Tahdig.

My four fruits rice with orange saffron chicken was a personal inspiration and a tribute to the richness and colorfulness of Persian Cuisine. It’s a voyage of taste with an essence of traditional ingredients such as saffron and rosewater accompanied with mystical perfumes of freshly selected dried fruits. This combination of fruits and spices glides you through a beautiful journey across different regions of Iran. This dish will glitter as a colorful painting on a table and will become the main attraction of your serving. - Katayoun Amidi

Follow Chef Amidi on Instagram at:

Learn more about #FarhangFlavor by visiting

Fruit Mixture:
125 grams of almond flakes
125 grams of dried cranberries
125 grams barberries
450 grams of dried apricots
2 teaspoons oil
3 tablespoons honey
3 tablespoons of sour orange juice
225 ml of orange juice
1 teaspoon black pepper
1 teaspoon ground coriander seeds
1/2 teaspoon cinnamon powder
1/2 teaspoon ground cumin
1/3 teaspoon ground cardamom
1 1/2 teaspoon salt
1 teaspoon ground Saffron
1 tablespoon rosewater
1 tablespoon orange blossom water
The Rice:
Rice 5 cups or 600 grams
Salt as much as you desire

Crispy Rice:
4 tablespoons yogurt
3 tablespoons oil
3 tablespoons hot water
1 teaspoon ground saffron

Orange and Saffron Chicken:
2 medium onions
2 garlic cloves
2 tablespoon of butter
1 tablespoon vegetable oil
1 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper as you desire
1/2 teaspoon cumin
1 teaspoon turmeric
12 pieces of chicken fillets
1/2 teaspoon ground Saffron
350 ml of orange juice
3 tablespoon lemon juice

In a large skillet add the almond flakes over medium heat until they are golden and aromatic. Start with firmer ingredients and slowly shift towards soft ones.
After the almond flakes are a bit roasted add the bite-size dried apricots.
Cook over medium heat for five minutes stirring occasionally.
Now it’s time to add the cranberries and once again we give it a gentle stir for 2 to 3 minutes. Drizzle some vegetable oil as needed. Sauté for about 5 min until everything combines.
We shall now start to add the wet ingredients. First, create a well at the center of the mixture in order to drizzle the honey. Quickly after pouring some sour orange juice, and bring it to boil. Follow this step by adding some orange juice and stir for a few seconds and bring it to simmer.
At this stage add all the spices:
Black pepper, ground coriander seeds, cinnamon powder, cardamom, and cumin.
Give it a stir for 1 min on medium heat and finally add some salt.
For more flavor and color add some ground saffron. Mix well!
We finish this process by adding barberries, orange blossom water and rosewater that shouldn’t be cooked for more than 30 sec. This will give the mixture a traditional texture and rich scent.
The Chicken
Start by dicing the onions very fine and delicately as well as our garlic cloves.
In a medium skillet fry the onions until they are light, then add the garlic and sauté for few seconds.
Follow these steps by adding some garlic powder and onion powder as desired. Then the turmeric powder, some cumin, and black pepper.
Now it is time to add our chicken fillets on top of the sautéed onions. Season with salt and pepper.
While cooking the chicken, add some ground saffron and cover the chicken with orange juice and pour some fresh lemon juice.
Cover with lid and let it cook for 35 minutes or until the chicken is tender and the sauce is thickened.
The Rice:
In a large non-stick pot, bring water to boil on high heat. Once the water is brought to boil, add the rice and cook it for 10 min (depending on the quality of your rice). Now taste a few grains and if softened and al dente, it is ready. Drain the rice in a large colander.
For the famous Persian Tahdig (crispy rice), mix some hot water with a few tablespoons of full-fat yogurt and drizzle of vegetable oil. Once again add some ground saffron and whisk until the mixture is even and smooth.
To this mixture, we add some cooked rice and stir it all together to obtain yellowish rice. Spread it evenly at the bottom of the pot.
Now add 1 layer of white rice on top of the yogurt saffron rice mixture.
Then add a layer of dried fruits mixture then continue this process until we reach the top of our pot. Add some vegetable oil or butter as you wish on top and cook it for 45 min on medium heat.
Hopefully, you and your guests will enjoy this aromatic and colorful Persian dish.

Watch the video: How To Make Rice Pilaf with Nuts and Dried Fruit. Dried Fruit Rice Pilau Recipe (January 2022).