How to Make Rice Pilaf Almond and Cranberry

Learn how to make a light, fluffy rice pilaf at home! This recipe uses basmati rice, cranberries, and almonds, gently cooked with aromatics and spices for a dish that’s comforting, fragrant, and perfect for two.

What is Pilaf?

Pilaf (or pilau) is a rice dish where the grains are first sautéed with aromatics, then simmered in broth until perfectly tender. The result? Separate, fluffy grains with loads of flavour.

Check Out The Recipe Video Below

How to Make Rice Pilaf Almond and Cranberry

Ingredients (2 servings)

200g x Basmati Rice (uncooked)

25g x Slivered almonds  (or whole almonds, roughly chopped)

25g x Dried cranberries 

1 x Small Onion  (finely chopped)

1 x Garlic Clove (roughly chopped)

15g x Butter or olive oil

420ml x Vegetable or chicken stock

2g (½ tsp) x Cumin seeds (or ground cumin)

1 x Small Cinnamon Stick  (or ¼ tsp ground cinnamon )

2-3 x Cardamom pods 

0.5g (¼ tsp) x Turmeric

Salt & Black Pepper to taste

10g x Chopped Parsley

Fresh herbs to garnish

Method 

1. Rinse 200g rice until water runs clear. Soak 15 min if possible, then drain.

2. Toast 25g almonds in a dry pan until golden, set aside.

3. Heat 15g butter/oil in pot, add cumin, cinnamon, cardamom. Cook 30 seconds.

4. Add the onion and garlic, sauté until soft.

5. Stir in rice, coat in oil/spices for 1–2 min until lightly toasted.

6. Add 420ml stock, 25g cranberries, turmeric, salt, pepper. Bring to boil.

7. Lower heat, cover, cook 15 min.

8. Turn off heat, leave covered 5–10 min, fluff with a fork.

9. Top with almonds + fresh herbs.