Jasmine Rice Pilaf with Cranberries and Almonds "Middle Eastern Rice" recipe. If you're looking for the perfect rice for your Middle Eastern dishes, here's our quick Jasmine Rice Pilaf with Cranberries and Almonds recipe. There are many versions of this dish, and how it’s made can differ from one family to another. Our version is probably the simplest, healthiest, and most delicious. It requires just a few ingredients and less than 20 minutes. Give it a try!😉
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What is Rice Pilaf?
Rice Pilaf is a dish of seasoned rice cooked in a broth or stock and typically includes vegetables, spices, and herbs. The rice is usually sautéed with onions or other aromatics before the liquid is added, which helps to develop the dish's flavor. The dish is then simmered until the rice is tender and the liquid is absorbed, creating a flavorful and aromatic side dish often served alongside meats, vegetables, or stews. There are many variations of rice pilaf around the world. The dish can be made with different types of rice, spices, and other ingredients depending on regional or cultural traditions.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Jasmine rice: This type of rice is a long-grain variety known for its delicate aroma and flavor. It provides the base for the dish and absorbs the flavors of the other ingredients.
- Oil or butter: These are used to sauté the onions and spices, adding depth and richness to the dish.
- Yellow onion: This provides a sweet and savory flavor and is the base for spices and rice.
- Cumin: This spice has a warm, earthy flavor and is often used in Indian and Middle Eastern cuisine. It adds depth and complexity to the dish.
- Turmeric: This spice has a warm, slightly bitter flavor and is often used in Indian and Southeast Asian cuisine. It adds a vibrant yellow color to the rice.
- Cinnamon: This spice has a sweet, warm flavor and is often used in sweet and savory dishes. It adds a subtle sweetness and warmth to the dish.
- Garlic: This provides a pungent and savory flavor and is a staple in many cuisines worldwide.
- Hot water: This is used for cooking the rice and absorbing the flavors of the other ingredients.
- Knorr granulated chicken flavor bouillon: This adds a savory and umami flavor to the dish, similar to that of chicken broth.
- Cayenne or black pepper: These spices provide a bit of heat and add complexity to the dish.
- Cranberries, currants, or raisins: These provide a sweet and tart contrast to the savory flavors in the dish and add a bit of texture.
- Sliced or slivered almonds: These add a nutty flavor and a bit of crunch to the dish.
- Cilantro: This herb has a bright, fresh flavor and is often used in Latin American and Southeast Asian cuisine. It adds a pop of color and flavor to the dish.
Tools you'll need
- Measuring spoons
- Cutting board
- Chef’s knife
- Large pot with lid
- Wooden spoon
- Large liquid measuring cup
- Measuring cups
- Large skillet
- Rubber spatula
- Large heatproof bowl
How to Make Rice Pilaf
Note: The full instructions are provided in the recipe card below.
Heat the extra virgin olive oil in a medium saucepan over medium-high heat. Add the onion and cook, often stirring, until deep golden brown, about 12 minutes. Add the garlic, cinnamon, cayenne, and cumin to the pan. Cook, stirring, for 1 minute. Stir in the rice and chicken flavor bouillon. Add the hot water, scraping up any brown bits, and boil.
Reduce the heat to low, cover, and cook until the rice is tender and the water is absorbed, about 7 to 12 minutes. Turn off the heat, keep the lid on, and let the rice pilaf steam undisturbed for about 5 minutes—fluff with a fork. Stir in the cilantro, almond, and lemon juice, and serve. Enjoy our Rice Pilaf with Cranberries and Almonds!
Substitutions
- Jasmine rice: You can substitute with any long-grain white rice, such as basmati rice or Carolina rice. Brown rice can also be used, but you may need to adjust the cooking time and liquid amount.
- Extra virgin olive oil, avocado oil, butter, canola oil, or vegetable oil: You can use any cooking oil of your choice, such as sunflower oil, grapeseed oil, or coconut oil.
- Yellow onion: You can use white onion or red onion instead.
- Cumin: You can substitute with ground coriander, ginger, or curry powder.
- Ground turmeric: You can substitute with saffron threads or curry powder.
- Cinnamon: You can use ground cardamom or ground allspice instead.
- Garlic: You can use or omit garlic powder instead of fresh garlic.
- Knorr granulated chicken flavor bouillon: You can substitute with vegetable or beef bouillon or use chicken broth instead of water and omit the bouillon.
- Sliced or slivered almonds: You can use nuts, such as cashews, pistachios, or pecans.
- Cilantro: You can use parsley or mint instead or omit it if you don't like the flavor.
Variations
- Vegetable rice pilaf: Add diced carrots, bell peppers, and peas to the rice mixture for a colorful and flavorful vegetarian option. You can also use vegetable broth instead of chicken bouillon for added flavor.
- Mediterranean rice pilaf: Add chopped tomatoes, olives, and feta cheese to the rice mixture for a Mediterranean twist. You can also use lemon juice and zest instead of cumin and turmeric for a brighter flavor.
- Spicy rice pilaf: Add chopped jalapeño or serrano peppers to the rice mixture for a spicy kick. You can also use chili powder instead of cayenne pepper for a smoky flavor.
- Indian-style rice pilaf: Use basmati rice and add whole spices such as cardamom pods, cinnamon sticks, and cloves to the onion and oil mixture. For added texture and flavor, you can add fried onions, cashews, and raisins.
- Middle Eastern-style rice pilaf: Use long-grain rice and add toasted pine nuts, dried apricots, and dates to the mixture. You can blend spices such as baharat, sumac, and za'atar9 for added depth and flavor.
How to Serve
To serve the Rice Pilaf with Cranberries and Almonds, simply scoop the fluffy pilaf onto individual plates or a serving platter. If desired, you can garnish it with a handful of dried cranberries for a delightful burst of sweetness and color. This dish pairs wonderfully with various main courses, such as grilled chicken, roasted vegetables, or lamb. It's a versatile and flavorful side dish that will complement your meal and impress your guests with its fragrant, nutty, and slightly spicy flavors.
How to Store & Re-Heat
To store Rice Pilaf with Cranberries and Almonds, cool it to room temperature and refrigerate it in an airtight container for 3-4 days. When reheating, use either the microwave or stovetop method. For the microwave, place a portion in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between intervals until heated through. Add a bit of water to a pan on the stovetop, stir in the pilaf, and gently warm it while stirring to prevent sticking or burning. These steps ensure that you can enjoy your flavorful leftovers with ease.
Make-Ahead
To prepare this Rice Pilaf with Cranberries and Almonds in advance, follow the recipe to the point where you've cooked the rice and allowed it to steam. Once done, cool the pilaf to room temperature, then store it in an airtight container in the refrigerator. When you're ready to serve, reheat it on the stovetop or in the microwave; as previously mentioned, stir in the cilantro, slivered almonds, and lemon juice for a fresh finish. This make-ahead option saves time without compromising the dish's delicious flavors.
How to Freeze
To freeze, cool the pilaf, portion it into airtight containers or bags, and label it with the date. It can be frozen for up to three months. When needed, thaw in the refrigerator and reheat following the previous instructions. This makes for a convenient make-ahead option.
Tips for Making The Best Rice Pilaf
- Rinse the rice before cooking: Rinse the rice in cold water to remove any excess starch or debris. This helps prevent the rice from becoming too sticky or clumpy.
- Toast the nuts: Toasting the almonds or any other nuts in the recipe can bring out their flavor and add a pleasant crunch to the dish. Toast the nuts in a dry skillet over medium heat until golden brown, stirring frequently.
- Use good-quality ingredients: Use the best-quality rice, spices, and oils for the best flavor and texture. Fresh spices and herbs can greatly impact the dish's overall taste.
- Use the right liquid ratio to rice: Follow the recipe instructions for the correct balance of liquid to rice. Too much liquid can make the rice mushy, while too little liquid can make it dry and tough.
- Let the rice rest: After the rice has finished cooking, rest for a few minutes before fluffing it with a fork. This allows the rice to absorb any remaining liquid and helps the flavors meld together.
- Customize to your taste: Feel free to adjust the spices and add-ins to suit your preferences. You can make it spicier, sweeter, or nuttier, depending on your preference.
FAQ
Can I use brown rice instead of jasmine rice?
You can use brown rice instead of jasmine rice, but you may need to adjust the cooking time and liquid amount.
Can I use vegetable broth instead of chicken bouillon?
For a vegetarian option, you can use vegetable broth instead of chicken bouillon.
Can I substitute the almonds with other nuts?
You can use nuts like cashews, pistachios, or pecans.
Can I omit the cranberries or use a different type of dried fruit?
You can use dried cherries, apricots, or blueberries instead of cranberries or omit them altogether.
How do I prevent the rice from sticking to the bottom of the pot?
Make sure to stir the rice occasionally while cooking, and use a non-stick pot or a pot with a thick bottom to prevent the rice from sticking.
How can I make this dish spicier or milder?
You can adjust the amount of cayenne or black pepper to make the dish spicier or milder or omit the pepper altogether if you prefer a mild flavor. You can also add more or less of the other spices to adjust the taste to your liking.
Recipe
Easy Rice Pilaf
Tools
Ingredients
- 2 cups Jasmine rice
- 3 tablespoons extra virgin olive oil , avocado oil, butter, canola oil, or vegetable oil
- 1 yellow onion , finely chopped
- 1 Teaspoon cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon cinnamon
- 3 cloves garlic , minced
- 3-½ cups hot water
- 1 tablespoon knorr granulated chicken flavor bouillon
- 1 teaspoon ground cayenne pepper or ground black pepper
- ½ cup cranberries , currants, or raisins
- ¼ cup sliced or slivered almonds , toasted
- ¼ cup Cilantro , chopped
Instructions
- Heat the extra virgin olive oil in a medium saucepan over medium-high heat. Add the onion and cook, often stirring, until deep golden brown, about 12 minutes. Add the garlic, cinnamon, cayenne, and cumin to the pan. Cook, stirring, for 1 minute. Stir in the rice and chicken flavor bouillon. Add the hot water, scraping up any brown bits, and bring to a boil.
- Reduce the heat to low, cover, and cook until the rice is tender and the water is absorbed, about 7 to 12 minutes. Turn off the heat, keep the lid on, and allow the pilaf rice to steam undisturbed for about 5 minutes. Fluff with a fork. Stir in the cilantro, almond, and lemon juice and serve. Enjoy our Rice Pilaf with Cranberries and Almonds!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.