Fragrant Raisin and Almond Rice Pilaf with Fresh Herbs
Raisin Pilaf
Fragrant buttery rice pilaf studded with raisins and toasted almonds.
This pilaf is one of those recipes I turn to when I want something comforting yet a little bit festive — fluffy, fragrant rice dotted with sweet, plump raisins and toasted almonds for crunch. It’s buttery and bright, with lemon zest and parsley lifting the flavors; it pairs beautifully with roasted vegetables, grilled meats, or a simple yogurt salad.
The technique is straightforward: toast the almonds, gently sauté the onion and rice so each grain gets coated, then simmer in flavorful broth until tender. A short rest at the end lets the grains firm up so you can fluff the pilaf into light, separate grains — perfect for weeknights or holiday spreads.
Nutrition (per serving)
Directions
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1
Toast the almonds in a dry skillet over medium heat, stirring often, until fragrant and lightly golden, about 3–4 minutes. Transfer to a small bowl and set aside.
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2
Place the raisins in a small bowl and cover with 1/4 cup warm broth or hot water to plump; set aside for 5–10 minutes, then drain.
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3
Heat the butter and olive oil in a medium saucepan over medium heat. Add the chopped onion and a pinch of salt and cook until softened and translucent, about 5 minutes.
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4
Add the minced garlic and cook 30 seconds until fragrant. Stir in the rice and cook, stirring, until the grains are glossy and start to toast lightly, about 2 minutes.
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5
Pour in the remaining broth, add the bay leaf, plumped raisins, and 1/2 tsp salt and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed, about 18 minutes.
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6
Remove the pan from heat and keep covered. Let the pilaf rest for 10 minutes to steam and firm up.
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7
Discard the bay leaf, then fluff the rice with a fork. Stir in the toasted almonds, chopped parsley, and lemon zest. Taste and adjust seasoning with more salt or pepper if needed.
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8
Transfer to a serving bowl and garnish with a few extra toasted almonds and parsley sprigs. Serve warm alongside roasted or grilled mains.
Ingredients
- Long-grain white rice (or basmati):1 1/2 cups
- Low-sodium chicken broth (or vegetable broth):3 cups
- Golden raisins:1/2 cup
- Sliced almonds:3/4 cup
- Unsalted butter:2 tbsp
- Olive oil:1 tbsp
- Yellow onion, finely chopped:1 pieces
- Garlic cloves, minced:2 pieces
- Salt:1 tsp
- Black pepper:1/2 tsp
- Fresh parsley, chopped:1/4 cup
- Lemon zest:1 tsp
- Bay leaf:1 pieces
Tips & Notes
- For extra fragrance use basmati rice and rinse it under cold water until the water runs clear to remove excess starch.
- Plumping the raisins in warm broth enhances their flavor and prevents them from drawing moisture out of the finished pilaf.
- Make ahead: the pilaf can be reheated gently with a splash of broth and a cover to restore moisture.
