Authentic Oriental Rice Pilaf recipe
Oriental rice pilaf is fragrant, fluffy, and colorful. Long-grain rice is toasted with aromatics, simmered in broth with warm spices, and finished with peas, dried fruit, and toasted nuts. It’s hearty enough to be a main dish yet elegant as a side for festive meals.
Equipment
- Large saucepan or Dutch oven with tight lid
- wooden spoon
- Knife and measuring cups
Ingredients
- 2 cups long-grain rice basmati or jasmine
- 3 tablespoons butter or olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 carrot diced
- ½ cup peas fresh or frozen
- ¼ cup raisins or chopped dried apricots
- ¼ cup slivered almonds or cashews toasted
- 3 ½ cups chicken or vegetable broth
- 1 cinnamon stick
- 3 cardamom pods
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley or coriander for garnish
Instructions
Wash the rice
- Rinse the rice in cold water three to four times until the water runs clear. This removes excess starch and prevents the grains from clumping. Drain well.
Cook the aromatics
- Heat the butter or oil in a saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in garlic, carrot, cinnamon stick, cardamom pods, and bay leaf. Cook for 2 minutes until fragrant.
Toast the rice
- Add the rinsed rice to the pan and stir for 2 to 3 minutes until lightly toasted and coated in the butter and spices.
Simmer gently
- Pour in the broth, season with salt and pepper, and stir once. Bring to a boil, then reduce heat to low, cover tightly, and cook for about 15 minutes, or until all liquid is absorbed and the rice is tender.
Rest and fluff
- Remove the pan from the heat and let it rest, covered, for 5 minutes. This allows the grains to finish steaming. Fluff the rice gently with a fork.
Finish and serve
- Fold in the peas, raisins, and toasted nuts. Garnish with fresh parsley or coriander. Serve warm as a main or side dish.
Notes
- A tight lid is essential for fluffy rice. If your lid is loose, place a sheet of foil under it to trap the steam.
- To make it vegetarian, use vegetable broth instead of chicken broth.
- Add saffron steeped in warm milk for a luxurious aroma and golden color.
- For festive occasions, replace raisins with dried cranberries and use pistachios instead of almonds.
- Leftovers can be stored in the fridge for up to three days. Reheat with a splash of broth to refresh the texture.
Nutrition
Calories: 320kcal | Carbohydrates: 5g | Protein: 6g | Fat: 8g | Fiber: 3g