Persian-Style Basmati Rice Pilaf Recipe – Fragrant, Nutty & Ready in 45 Minutes
Want a rice dish that tastes like it came from a Persian feast but only needs one skillet and a handful of pantry staples? This Persian-style basmati rice pilaf recipe is your answer. Fluffy basmati grains soak up warm turmeric and cinnamon, while toasted almonds bring crunch and raisins add tiny pops of sweetness.
Why you’ll love this Persian rice pilaf
- Big flavor, small effort – Most of the cook time is hands-off simmering.
- One-pan cleanup – Rice, spices, and mix-ins all cook in the same skillet.
- Balanced bite – Sweet raisins, earthy spices, and buttery nuts hit every taste bud.
- Naturally gluten-free – Perfect for mixed-diet gatherings.
- Budget-friendly – A cup and a half of rice stretches to feed four generous portions.
Ingredient for this recipe
| Ingredient | What it adds | Easy swap |
|---|---|---|
| Basmati rice | Long, slender grains that stay separate | Jasmine rice (similar scent) |
| Butter | Rich, creamy base | Olive oil or ghee |
| Onion & garlic | Savory backbone | Shallot + garlic powder |
| Slivered almonds | Crunch and nutty aroma | Pistachios or cashews |
| Raisins | Sweet contrast to spices | Dried cranberries or chopped apricots |
| Turmeric & cinnamon | Golden color and warm flavor | Pinch of curry powder if you’re out |
| Chicken broth | Deep savory note | Veggie broth for vegetarian |
Optional upgrade: Stir in a pinch of saffron threads soaked in warm water for true Persian flair.
Persian-Style Basmati Rice Pilaf Step-by-step cooking process
- Toast & soften
Melt butter in a large skillet over medium heat. Add chopped onion and almonds; cook 6-7 minutes, stirring, until the onion turns translucent and the nuts turn golden. Toss in minced garlic for the last couple minutes so it doesn’t burn. - Spice & rice
Stir in basmati rice, raisins, turmeric, cinnamon, and salt. Cook 1 minute to coat every grain with buttery spice. - Simmer
Pour in chicken broth, give it one good stir, then crank heat until the liquid boils. Cover, reduce to low, and simmer 20-25 minutes. Don’t lift the lid—steam is your friend. - Rest & fluff
Turn off the heat. Peek for a second to vent steam, cover again, and let the skillet sit 5 minutes. Uncover, fluff gently with a fork, season with black pepper, and serve hot.
Flavor tweaks & add-ins
- Golden crust (tahdig-style): After the rice cooks, uncover and crank the heat for 3 minutes to form a crispy bottom layer.
- Color pop: Sprinkle fresh pomegranate seeds or chopped parsley before serving.
- Protein boost: Fold in shredded rotisserie chicken or chickpeas during the last 5 minutes of cooking.
- Citrus kiss: Grate a little orange or lemon zest over finished rice for brightness.
What to serve with Persian pilaf
- Grilled lamb chops or kebabs
- Lemon-herb roasted chicken thighs
- Spiced cauliflower steaks for a meatless plate
- Yogurt cucumber salad (mast-o-khiar) to cool the spices
- Pair with creamy Coconut chickpea curry
Storage & reheating
- Fridge: Cool leftovers quickly and store in an airtight container up to 3 days.
- Reheat: Splash in a tablespoon of water, cover, and warm gently on the stove or in short microwave bursts, fluffing midway.
Quick FAQs
Do I need to rinse the rice?
Yes! Rinsing removes extra starch, so the grains stay fluffy, not sticky.
Can I use brown basmati?
You can, but increase liquid to 3 ½ cups and simmer 40–45 minutes.
Is it very sweet?
No. Raisins give subtle pops of sweetness but the dish stays savory overall. Use the lower ½-cup amount if you prefer less.
Can I make it ahead for a party?
Yes. Cook, cool, and refrigerate. Reheat with a bit of broth; the flavors deepen overnight.
Persian-Style Basmati Rice Pilaf
Long-grain basmati rice is infused with aromatic spices like turmeric and cinnamon, while slivered almonds provide a delightful crunch. Sweet, plump raisins add a touch of natural sweetness, perfectly balancing the warm spices.
$10–$15Equipment
- Large Skillet with Lid: For sautéing and simmering the rice mixture.
- Wooden Spoon or Spatula To stir ingredients without breaking the rice grains.
- Measuring Cups and Spoons For accurate measurements of rice, broth, and spices.
- Knife and Cutting Board: To chop onions and prepare almonds or raisins if needed.
- Small Bowl (Optional): To soak raisins for extra plumpness (if desired).
Ingredients
- 1½ cups uncooked basmati rice
- 4 tbsps butter
- 1 small onion chopped
- 2 tbsps fresh minced garlic optional
- ½ cup slivered almonds
- ½ – ¾ cup raisins
- 2 tsps turmeric can use more to taste
- ¼ tsp cinnamon
- 1 tsp salt or to taste
- 3 cups low-sodium chicken broth
- salt and pepper
Instructions
- Melt the butter in a skillet over medium heat. Add in onion and almonds, sauté for 6 to 7 minutes or until the onions are tender and the almonds are golden, adding in the fresh garlic during the last 2 to 3 minutes of sautéing.4 tbsps butter, 1 small onion, ½ cup slivered almonds, 2 tbsps fresh minced garlic
- Stir in the rice, raisins, turmeric, cinnamon, salt, and broth. Bring to a boil, cover, and reduce the heat.1½ cups uncooked basmati rice, ½ – ¾ cup raisins, 2 tsps turmeric, ¼ tsp cinnamon, 1 tsp salt, 3 cups low-sodium chicken broth
- Simmer for about 20 to 25 minutes or until the rice is tender.
- Season with black pepper.salt and pepper
- Serve when hot
Notes
Preparation Tips:
- Rinse the basmati rice under cold water until the water runs clear. This removes excess starch for fluffier rice.
- Toast the almonds in the skillet before adding butter for an extra layer of nuttiness.
Flavor Enhancements:
- Add a pinch of saffron dissolved in warm water for an authentic Persian touch.
- Substitute chicken broth with vegetable broth for a vegetarian version.
Serving Suggestions:
- Pair with grilled lamb, roasted chicken, or kebabs for a hearty meal.
- Top with fresh pomegranate seeds or chopped parsley for added color and flavor.
Storage:
- Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.
Nutrition
Calories: 211kcalCarbohydrates: 6gProtein: 7gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 30mgSodium: 725mgPotassium: 280mgFiber: 2gSugar: 1gVitamin A: 350IUVitamin C: 0.3mgCalcium: 50mgIron: 1mg
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Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
