Real Recipes From Real Home Cooks ®

pistachio almond rice pilaf

Recipe by
Vickie Parks
Renton, WA

This is easy to make and turns out so well every time. It’s always so fluffy and flavorful. It has a bit of an exotic spicy flavor and makes a great side dish for Middle Eastern or Moroccan theme dinners. Because of its slightly nutty flavor, basmati is a good rice to use for this recipe, but other rice varieties can be used (you’ll want to be sure to read the package directions and adjust the broth amount for the specific rice variety you choose to use though). Makes about 4-6 servings.

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For pistachio almond rice pilaf

  • 1/3 c
    slivered almonds
  • 1/3 c
    shelled pistachios, finely chopped
  • 2 Tbsp
    unsalted butter
  • 2 clove
    fresh garlic, minced
  • 1/2 sm
    white onion, finely chopped
  • 1 c
    uncooked basmati rice
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
    ground cardamom
  • 1/4 tsp
    ground cumin
  • 1/4 tsp
    black pepper
  • 1/4 tsp
  • 1 3/4 c
    vegetable broth or chicken broth (or stock)
  • 1/2 c
    raisins (dark or golden)
  • 1/4 c
    dried fruit (such as apricots or cranberries) - chop any pieces that are larger than a u.s. nickel coin
  • 1/8 c
    finely chopped fresh parsley, for garnish (optional)

How To Make pistachio almond rice pilaf

  • 1
    Place a medium size saucepan or skillet over medium heat. Add almonds and pistachios, and toast lightly, shaking the pan occasionally, for about 3 to 4 minutes or until the nuts are fragrant. Remove immediately. Watch carefully as they toast, as they’ll burn easily if left on heat too long.
  • 2
    Melt butter in a large saucepan over medium heat. Add garlic and onion, sauté until translucent. Add rice and stir for 30 seconds or until mostly translucent.
  • 3
    Stir cinnamon, cardamom, cumin and black pepper into the rice mixture. Add broth, raisins and other dried fruit, and stir well.
  • 4
    Cover skillet with a lid, and bring to a boil. Once it reaches a boil, immediately turn heat down to low and let rice simmer for 15 minutes or until all of the liquid is absorbed. Remove pot from the stove, still covered, and leave undisturbed for 10 minutes.
  • 5
    Remove lid, then use a fork to fluff rice. Add most of the nuts to the rice and toss well.
  • 6
    Transfer rice to a serving bowl. Garnish with remaining nuts and chopped parsley (if using), and serve immediately.