A delicious Middle Eastern rice pilaf recipe that is full of flavor and aromatic spices.
Prep
15 minutesCook
25 minutesReady In
40 minutesLevel
IntermediateRating
/rating_on.png "1 Star")
Loading...| 2 cups basmati rice | |
| 1/4 cup butter | |
| 1 onion, finely chopped | |
| 2 cloves garlic, minced | |
| 1 teaspoon ground cumin | |
| 1 teaspoon ground coriander | |
| 1/2 teaspoon ground turmeric | |
| 1/2 teaspoon ground cinnamon | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon black pepper | |
| 3 cups vegetable broth | |
| 1/4 cup raisins | |
| 1/4 cup slivered almonds, toasted | |
| Fresh cilantro, for garnish |
| 1. | Rinse the basmati rice under cold water until the water runs clear. Drain well. |
| 2. | In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes. |
| 3. | Add the cumin, coriander, turmeric, cinnamon, salt, and black pepper to the pot and cook for an additional minute, stirring constantly. |
| 4. | Add the basmati rice to the pot and stir to coat the rice in the spices and butter mixture. |
| 5. | Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. |
| 6. | Remove the pot from the heat and let it sit, covered, for 5 minutes. |
| 7. | Fluff the rice with a fork and stir in the raisins and toasted slivered almonds. |
| 8. | Garnish with fresh cilantro before serving. |
| 9. | Enjoy your delicious Middle Eastern Pilaf! |
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