Fragrant Raisin and Almond Rice Pilaf with Fresh Herbs
Raisin Pilaf
Fragrant buttery rice pilaf studded with raisins and toasted almonds.
Nutrition (per serving)
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.
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
Instructions
-
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.
-
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.
-
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.
-
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.
-
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.
-
Remove the pan from heat and keep covered. Let the pilaf rest for 10 minutes to steam and firm up.
-
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.
-
Transfer to a serving bowl and garnish with a few extra toasted almonds and parsley sprigs. Serve warm alongside roasted or grilled mains.
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.
