For an extra layer of flavor, toast the almonds in a dry pan over medium heat until lightly golden before adding them to the pilaf. Watch carefully as they can burn easily. If you don't have rose water, you can omit it, but it adds a distinctive floral note that complements the other ingredients beautifully. A pinch of ground cinnamon or cardamom can be added along with the saffron for a warmer, spicier flavor profile. Ensure your saucepan lid fits tightly to trap steam and cook the rice evenly. Rinsing the basmati rice before cooking removes excess starch, resulting in a lighter, fluffier pilaf.
Apricot Almond Pilaf
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS33
Transport yourself to a Persian garden with this fragrant and visually stunning pilaf. The sweetness of apricots, the nutty crunch of almonds, and the delicate aroma of rose water create an unforgettable symphony of flavors and textures. A vibrant dish perfect as a side or a light vegetarian main course.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol15 mg
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Fiber2 g
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Protein6 g
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Saturated Fat4 g
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Sodium637 mg
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Sugar6 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large saucepan with a tight-fitting lid, melt the butter over medium heat. (2 minutes)
02
StepAdd the diced onion and carrot. Sauté until the onion is translucent and softened, stirring occasionally. (5 minutes)
03
StepStir in the rinsed basmati rice and salt. Cook, stirring constantly, until the rice grains turn slightly opaque and are well-coated with butter. (3 minutes)
04
StepPour in the water, then stir in the diced apricots, toasted almonds, rose water, and crushed saffron. Bring the mixture to a gentle boil. (2 minutes)
05
StepReduce the heat to the lowest setting, cover the saucepan tightly, and simmer for 20 minutes, or until all the liquid has been absorbed and the rice is tender.
06
StepRemove the saucepan from the heat and let it stand, covered, for 10 minutes to allow the rice to fully steam and fluff up.
07
StepGently fluff the pilaf with a fork before serving.
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Margarett Boehm
Jun 7, 2025This is a great recipe for a vegetarian main course. I added some chickpeas for extra protein.
Lola Frami
May 9, 2025I found the rice was a little undercooked after 20 minutes. I added a little more water and cooked it for another 5 minutes.
Pierce Keeling
Apr 7, 2025I didn't have rose water, so I used orange blossom water instead, and it worked perfectly.
Clinton Deckow
Apr 6, 2025Easy to make and tastes amazing! Great for a weeknight dinner.
Selmer Johnston
Apr 6, 2025The colors in this pilaf are so beautiful! It's a great dish to serve to guests.
Jovanny Spencer
Mar 26, 2025My family loved this! It's a great side dish for chicken or lamb.
Adah Auer
Mar 24, 2025This recipe is so easy to follow, and the pilaf turned out perfect! The rose water adds such a lovely touch.
Olin Kris
Mar 12, 2025I added a pinch of cardamom, as suggested, and it made the pilaf even more fragrant. Delicious!
Dereck Boehm
Mar 6, 2025This pilaf is so flavorful and aromatic. I will definitely be making it again.
Roel Walker
Feb 21, 2025Toasting the almonds really does make a difference. Don't skip that step!