Rice Pilaf with Raisins
A fragrant and elegant side dish that perfectly balances savory aromatics with the subtle, natural sweetness of golden raisins.
Ingredients
- •1.5 cups long-grain white rice (basmati works best)
- •3 tablespoons unsalted butter
- •1 small yellow onion, finely diced
- •2.5 cups chicken or vegetable broth
- •1/2 cup golden raisins
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon ground turmeric
- •1/4 cup toasted slivered almonds
- •1 teaspoon kosher salt
- •2 tablespoons chopped fresh parsley
Instructions
- 1
Rinse the rice under cold water in a fine-mesh sieve until the water runs clear, then drain well.
- 2
Melt the butter in a medium saucepan over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent.
- 3
Add the rinsed rice to the pan and toast it for 2-3 minutes, stirring constantly until the grains are lightly coated and slightly opaque.
- 4
Stir in the cinnamon, turmeric, and salt, coating the rice evenly with the spices.
- 5
Pour in the broth and add the golden raisins. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting.
- 6
Cover the pan with a tight-fitting lid and simmer for 18 minutes without lifting the lid.
- 7
Remove the pan from the heat and let it rest, covered, for 5-10 minutes to allow the steam to finish cooking the rice.
- 8
Fluff the rice gently with a fork, stir in the toasted almonds and fresh parsley, and serve immediately.
💡 Chef tips
- For extra depth of flavor, toast the raisins in the butter for 30 seconds before adding the rice to plump them up.
- If you prefer a nuttier flavor, use ghee instead of butter to sauté the onions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated with a splash of water.
✅ How it should turn out
The finished pilaf should have light, fluffy grains with a vibrant golden hue, smelling warmly of cinnamon and tasting like a perfect harmony of savory broth and sweet, tender raisins.