Thursday, 14 August 2014

Persian Style Pilaf with Almonds and Mixed Fruit

Fluffy rice pilaf with crunchy bell peppers, roasted almonds and mixed dry fruits. Quick and flavour packed rice with nice textures. Best served with spicy chicken or lamb stew / curry. Perfect rice to make on a busy week night dinner or best way to use the left over basmati rice.

Preparation Time : 10 Minutes
Cooking time : 25 Minutes
Yield : Two Servings

Recipe Source :


  • 1 Cup Basmati Rice / Long Grained Rice + 1/2 teaspoon salt + 3 Cups of water to cook basmati rice
  • 1 Tablespoon Butter / Ghee
  • 1 Tablespoon Olive Oil
  • 1 Green Bell Pepper
  • 1 small White onion finely chopped
  • 1/4 Cup Almonds
  • 1 Tablespoon Raisins
  • 1/4 Cup Dried Apricots
  • Salt to taste
  • 1/4 Teaspoon Freshly Ground black pepper


1. Wash basmati rice several times and soak it in regular tap water for 15 minutes
2. Heat 1/2 cup water in microwave safe mug for 2 minutes. Add almonds to this hot water and let them remain in the hot water for 20 minutes. After 20 minutes, remove skin and slice the almonds thinly and set aside
3. Chop Raisins and dried apricots finely and set aside
4. In a pot bring 3 cups of water to boil. Add 1/2 teaspoon of salt to the water. Add basmati rice and cook until the rice is cooked al dente. Drain water completely and set aside
5. In a pan, heat butter. When the butter melts, add slivered almonds and fry until the almonds are golden. Then add chopped raisins and dried apricots and fry until the raisins plum up
6. Remove the nuts and fruits from butter and drain them on a kitchen towel
7. In the same pan, add olive oil. When the oil is hot , add chopped onions, green bell peppers and sauté on high flame for a minute
8. Add salt and pepper to taste
9. Add the cooked rice and give it a nice stir
10. Finally add the roasted nuts and dry fruits to the rice and toss
11. Serve hot with spicy lamb curry / chicken stew

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