Equipment
* optional
Ingredients
Base
- 300 g basmati rice, uncooked
- 30 ml olive oil, divided use
- 1 yellow onion, finely diced
- 480 ml vegetable broth, hot
Aromatics & Add-ins
- 50 g slivered almonds, raw
- 60 g golden raisins
- 2 g ground turmeric
- 1 cinnamon stick
- 5 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 309 kcal
- Protein
- 4 g
- Carbohydrates
- 24 g
- Fat
- 14 g
- Fiber
- 3 g
- Sugar
- 13 g
- Sodium
- 1066 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 312 mg
- Calcium
- 72 mg
- Iron
- 1.3 mg
- Magnesium
- 50 mg
- Phosphorus
- 95 mg
- Zinc
- 0.6 mg
- Vitamin A
- 32 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 4.4 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.18 mg
- Niacin
- 0.7 mg
- Folate
- 11 mcg
- Water
- 84 g
- Alcohol
- 12 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Rinse the basmati rice in a fine mesh sieve under cold running water until the water runs clear (about 1-2 minutes). Shake off excess water and set aside.
In a dry pot over medium heat, toast the slivered almonds, stirring constantly until they turn golden brown and fragrant. Remove immediately to a small bowl to stop cooking.
In the same pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and translucent, but not browned.
Add the rinsed rice, turmeric, cinnamon stick, and salt to the onions. Stir gently for 1-2 minutes to toast the rice grains and coat them in the oil and spices.
Pour in the hot vegetable broth and add the raisins. Increase heat to high to bring to a rolling boil. Once boiling, immediately reduce heat to the lowest possible setting, cover with a tight-fitting lid, and simmer gently.
Turn off the heat. Do not open the lid. Let the pot sit undisturbed on the warm burner (or a trivet) for 5-10 minutes to finish steaming.
Remove the lid and discard the cinnamon stick. Fluff the rice gently with a fork to separate the grains. Fold in the toasted almonds just before serving.
Chef's Notes
- For extra flavor, soak the raisins in warm water or orange juice for 10 minutes before adding them, though adding them directly to the broth works well for a simpler version.
- Using hot stock instead of cold helps the rice cook more evenly and prevents the temperature from dropping drastically when added.
- If you enjoy a richer dish, finish with a small knob of butter or ghee when fluffing the rice.
Storage
Refrigerator: 3 days — Store in an airtight container. Rice can dry out, so sprinkle with water before reheating.
Freezer: 1 month — Freeze in portions. Thaw overnight in the refrigerator.
Reheating: Microwave with a splash of water for 1-2 minutes or steam on stovetop.
Troubleshooting
Rice is mushy or gummy
Cause: Rice wasn't rinsed enough or too much water was added
Fix: Spread rice on a baking sheet to let moisture evaporate
Prevention: Rinse until water runs clear and measure liquids precisely
Rice is crunchy or undercooked
Cause: Lid was loose allowing steam to escape, or heat was too high causing water to evaporate too fast
Fix: Add 30-50ml hot water, cover tightly, and cook on very low for 5 more minutes
Prevention: Use a heavy lid and keep heat on lowest setting
Cultural Context
This dish draws inspiration from Middle Eastern and Persian 'Polow' or pilaf traditions, where rice is treated as a canvas for dried fruits, nuts, and spices. The combination of sweet (raisins) and savory (onions/broth) is a hallmark of the region's culinary profile.
