Friday, January 16, 2015

Persian Rice Pilaf

A favorite recipe that I have not made in a very long time, was enjoyed with grilled lamb chops recently.  This recipe is so old, I have no recollection of where it comes from.  It has always been made infrequently, but enjoyed totally each time.  I guess the name Persia is added because of the combination of tumeric, cinnamon, almonds and golden raisins.  It is perfect with lamb or chicken.  I hope you will give it a try.  You will not be disappointed.

Persian Rice Pilaf
2 T. butter
1 small onion, chopped
1/2 cup slivered almonds
1 1/2 cups uncooked basmati or Texmati rice
1/2 cup golden raisins
1 1/2 tsp. ground tumeric
1/4 tsp. ground cinnamon
1/2 tsp. salt
3 cups chicken broth

Melt butter  in a skillet over medium-high heat.  Add onions and almonds and sauté 7 minutes or until onion is tender and almonds are golden.  Stir in rice and the next four 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.  Makes 6 cups. 


  1. Sounds scrumptious Susan. I love adding tumericto rice. It give is such a nice color. The nuts. cinnamon and raisins sound like delicious additions as well.

  2. Sounds so good! I've been "cooking out of the freezer and pantry" this week... oh, thank heavens for SPICES! LOL! And, the good news is that I think I should be able to rustle these up from the pantry!

    Hope you have a wonderful weekend, Susan! blessings ~ tanna

  3. It looks and sounds delicious, Susan! That's a good mix of ingredients and a perfect side dish. Have a good week!