Fragrant Toasted Almond Pilaf

Fragrant Toasted Almond Rice Pilaf, with roots in the ancient cuisines of Persia, India and Turkey, is meant for joyful gatherings. This pretty, gluten-free, vegan dish is guaranteed to thrill everybody around your table!

Ingredients

  • 1/2 teaspoon saffron threads
  • 1 large onion
  • Vegetable oil for frying the onions
  • 1/2 cup sliced almonds
  • 1/2 stick cinnamon
  • 15 green cardamom pods, crushed
  • 10 dried allspice berries
  • 1/2 teaspoon cumin seeds
  • 3 whole cloves
  • 1/2 teaspoon peppercorns
  • 1/4 teaspoon freshly grated nutmeg
  • 1 tablespoon butter (or olive oil for vegan)
  • 1 tablespoon olive oil
  • 1 1/2 cups Basmati rice
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon Nielsen-Massey Pure Almond Extract
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Garnish/toppings

  • 1/4 cup currents
  • 1/4 cup chopped pistachios
  • 1/4 cup finely shredded orange rind
  • 1/4 cup pomegranate seeds
  • 1/4 cup golden raisins
  • Toasted almonds (instructions below)
  • Fried onions (instructions below)

Directions

Put 3 tablespoons of very hot water in a cup and add the saffron, crushing the threads between your fingers as you add them. Give it a good stir and set aside.

Peel and very thinly slice the onion. Separate the rings and set aside 1/4 of them for frying.

Put about 1 inch of oil in a pan or skillet and heat until quite hot. Working in batches, fry the onions until golden and crisp. Drain on paper towels.

Heat a large pan or skillet and toast the almonds for several minutes over medium heat until they turn golden. Keep them moving at all times. Watch carefully so they don’t burn. Remove from the pan and set aside. If you like, you can also fry the almonds in the oil after you fry the onions.

In the same pan, toast the whole spices for about 5 minutes over medium-low heat, moving them almost constantly until they give off their aroma. Grind in a spice grinder. Add the freshly grated nutmeg. Set aside.

In the same pan, add the butter and olive oil and sauté the remaining onions for about 10 minutes, until soft. Add 1 or 2 teaspoons of the spice mixture, according to your taste. 1 teaspoon will be relatively subtle, 2 more assertive. Cook, stirring, for a couple more minutes. Add an extra tablespoon of oil if it sticks or seems dry.

Add the rice and stir to combine. Sauté for a few minutes.

Add 2 1/2 cups HOT water to the pan, along with the salt and Almond Extract. Stir. Bring up to a boil, then lower the temperature, cover and let cook, undisturbed, for 12 minutes. Turn off heat but allow to sit for 10 more minutes.

Remove the lid and pour the saffron water on PART of the rice. Fluff the rice and pile it on an oblong patter. Don’t mix the yellow rice completely into the white, let the colors remain separate.

Top with the garnishes and the fried onions. Serve hot.

Notes:

Recipe by The View from Great Island

  • 1/2 teaspoon saffron threads
  • 1 large onion
  • Vegetable oil for frying the onions
  • 70 g sliced almonds
  • 1/2 stick cinnamon
  • 15 green cardamom pods, crushed
  • 10 dried allspice berries
  • 1/2 teaspoon cumin seeds
  • 3 whole cloves
  • 1/2 teaspoon peppercorns
  • 1/4 teaspoon freshly grated nutmeg
  • 1 tablespoon butter (or olive oil for vegan)
  • 1 tablespoon olive oil
  • 210 g Basmati rice
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon Nielsen-Massey Pure Almond Extract
    Buy Now

Garnish/toppings

  • 45 grams currents
  • 25 grams chopped pistachios
  • 24 grams finely shredded orange rind
  • 38 grams pomegranate seeds
  • 45 grams golden raisins
  • Toasted almonds (instructions below)
  • Fried onions (instructions below)

Directions

Put 3 tablespoons of very hot water in a cup and add the saffron, crushing the threads between your fingers as you add them. Give it a good stir and set aside.

Peel and very thinly slice the onion. Separate the rings and set aside 1/4 of them for frying.

Put about 3 cm of oil in a pan or skillet and heat until quite hot. Working in batches, fry the onions until golden and crisp. Drain on paper towels.

Heat a large pan or skillet and toast the almonds for several minutes over medium-heat until they turn golden. Keep them moving at all times. Watch carefully so they don’t burn. Remove from the pan and set aside. If you like, you can also fry the almonds in the oil after you fry the onions.

In the same pan, toast the whole spices for about 5 minutes over medium-low heat, moving them almost constantly until they give off their aroma. Grind in a spice grinder. Add the freshly grated nutmeg. Set aside.

In the same pan, add the butter and olive oil and sauté the remaining onions for about 10 minutes, until soft. Add 1 or 2 teaspoons of the spice mixture, according to your taste. 1 teaspoon will be relatively subtle, 2 more assertive. Cook, stirring, for a couple more minutes. Add an extra tablespoon of oil if it sticks or seems dry.

Add the rice and stir to combine. Sauté for a few minutes.

Add 590 ml HOT water to the pan along with the salt and Almond Extract. Stir. Bring up to a boil, then lower the temperature, cover and let cook, undisturbed, for 12 minutes. Turn off heat but allow to sit for 10 more minutes.

Remove the lid and pour the saffron water on PART of the rice. Fluff the rice and pile it on an oblong patter. Don’t mix the yellow rice completely into the white, let the colors remain separate.

Top with the garnishes and the fried onions. Serve hot.

Notes:

Recipe by The View from Great Island

  • Nielsen-Massey time icon

    15 minprep

  • Nielsen-Massey time icon

    1 hrcook

  • Nielsen-Massey yield icon

    6servings

This Recipe Uses

Pure Almond Extract