Apricot and almond basmati pilaf

    1 hour

    Golden basmati rice studded with dried apricots and almonds gets an exotic flavour from saffron and rose water in this unique but easy to make Persian pilaf.

    1 person made this

    Serves: 4 

    • 30g butter
    • 1 small onion, finely chopped
    • 1 small carrot, finely chopped
    • 190g basmati rice
    • 1 teaspoon salt
    • 450ml water
    • 1/4 teaspoon saffron threads, crushed
    • 1 tablespoon rose water
    • 25g dried apricots, diced
    • 25g flaked almonds

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
    2. Pour in water; stir to combine. Mix in saffron threads, rose water, apricots and almonds; bring to the boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.

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    Reviews in English (8)


    Followed the recipe except for using some vegetable broth for part of the water and omitting the rose water, since I could not find it. I wouldn't say that this is my favorite pilaf, but it does have good eye appeal, and is flavorful. Next time, I think I will add some cardamon as suggested by the recipe writer, and rose water, if I ever can find it.  -  18 Jan 2014  (Review from Allrecipes US | Canada)


    This is a truly lovely and different dish, that I will definitely make again. The rosewater, which I found in a middle eastern grocery store, was a little frightening at first, because it smelled like a bottle of perfume! However, when added to the dish, it became much more subtle and really made the dish special. The only thing I did differently was to toast the almonds. Thanks!  -  08 Apr 2013  (Review from Allrecipes US | Canada)


    It was very nice and easy to make it. Thanks for sharing!  -  05 Dec 2012  (Review from Allrecipes US | Canada)