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Persian Rice Pilaf

Real basmati rice has a distinctive nutty flavor and fragrant aroma. If you can't find it, try American-grown Texmati, which is a cross between long-grain and basmati rices, or substitute the regular long-grain kind.

Southern Living JULY 2002

  • Yield: Makes 6 cups

Ingredients

  • 2 tablespoons butter or margarine
  • 1 small onion, chopped
  • 1/2 cup slivered almonds
  • 1 1/2 cups uncooked basmati rice
  • 1/2 cup golden raisins
  • 1 1/2 teaspoons ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups chicken broth

Preparation

Melt butter in a skillet over medium-high heat; add onion and almonds, and sauté 7 minutes or until onion is tender and almonds are golden. Stir in rice and next 4 ingredients; sauté 2 minutes. Add broth, and bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender.

Prep: 10 min., Cook: 35 min.

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Persian Rice Pilaf recipe

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