• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Renaissance Mom

Renaissance Mom

Better home cooking

  • Recipes
    • Breakfast / Snack
    • Lunch & Dinner
    • Sweets
    • Happy Hours
      • Cocktails
      • Small Bites
  • Bar Notes
  • Home & Garden
  • Breakfast / Snack
  • Lunch & Dinner
  • Sweets
  • Happy Hours
    • Cocktails
    • Small Bites
  • Bar Notes
  • Home & Garden
  • About
  • Privacy Policy & Disclosure
  • Contact
You are here: Home / No Meat / Fruit and Nut Pilaf

Fruit and Nut Pilaf

A lovely way to enjoy your bowl of rice. Dried cranberries, toasted pistachio nuts and golden raisins are stirred with rice in bone broth tinted with turmeric. A little lemon juice is squeezed over the pilaf just before serving.

Basmati pilaf with turmeric

I always use Basmati when I cook pilaf. Aged Basmati is especially good. It absorbs plenty of liquid without going soggy. And because long-grain rice is not as starchy as short-grain and medium-grain rice, even after soaking up a lot of liquid, the grains don’t stick together.

Is Basmati a must? No. Any long-grain rice will do.

Does pilaf have to be cooked in broth? Won’t plain water do? Well, pilaf, by definition, is rice cooked in stock or broth. If you cook your rice in water, you’ll have a rice dish but it won’t be pilaf.

Fruit and Nut Pilaf

Recipe by Connie Veneracion
Is pilaf with dried fruit and nut a main dish? It can be if you’re a vegetarian. In which case, you should swap vegetable broth for the bone broth in the ingredients list. I served the pilaf as a side dish.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course, Side Dish
Cuisine African, Asian, European, Latin America, Middle Eastern
Servings 4 people
Pilaf with dried cranberries, toasted pistachio nuts and golden raisins
Print recipe

Ingredients
  

  • 2 tablespoon olive oil
  • 2 shallots peeled and finely chopped
  • ½ cup dried cranberries
  • ½ cup pistachio nuts toasted
  • ½ cup golden raisins
  • 2 cups Basmati rice
  • 4 cups bone broth
  • salt to taste
  • 2 generous pinches turmeric powder
  • 2 pinches pepper
  • cilantro to garnish
  • 2 lemons

Instructions
 

  • Heat the olive oil in a frying pan.
  • Saute the chopped shallots until softened and translucent.
  • Toss in the dried cranberries, toasted pistachio and golden raisins and cook until everything is coated with oil.
  • Add the rice. Cook, stirring, until every grain is glistening with oil.
  • Transfer to the contents of the pan to the rice cooker.
  • Pour in the bone broth, stir and taste. Add as much salt as needed for a well-rounded flavor.
  • Stir in the pepper and turmeric.
  • Cook the pilaf in the rice cooker until all the broth has been soaked up by the rice.
  • Leave the cooked pilaf for five minutes then fluff with a fork.
  • Ladle the cranberry and pistachio pilaf into bowls.
  • Squeeze a little lemon juice over the rice.
  • Arrange lemon wedges on the side and sprinkle with torn cilantro.
  • Serve at once.

Notes

Updated from a recipe originally published in May 18, 2018
Keyword Rice
More rice
Basmati pilaf with turmeric

Fruit and Nut Pilaf

Cheesy Mushroom Rice

Cheesy Mushroom Rice

Paella-style Chicken and Chorizo Rice Casserole

Paella-style Chicken and Chorizo Rice Casserole

Published: September 29, 2021 • Last modified: March 24, 2022 ♥ No Meat, One-bowl Meals, Side Dishes, Rice

This blog is moving. Go to Umami Days to update your bookmarks.

Previous Post: « Mushroom Puff Pastry "Pizza" Cut into Squares Mushroom Puff Pastry “Pizza”
Next Post: Cheesy Pork Ribs Stew Pork ribs stew in blue bowl »
Baker’s Notes

Choux Pastry (Pâte à Choux)

Cook’s Notes
Raw whole chicken

Avoid Salmonella and Campylobacter

Farm chickens

Chicken 101

Fresh chicken in Cu Chi Market, Vietnam

Chicken Cuts and Buying Guide

Sidebar

Recycled Leftovers

Turkey macaroni salad sprinkled with Parmesan and parsley

Turkey Macaroni Salad

Beef Brisket BBQ Salad

Leftover Roast Turkey Farmer’s Pie

Leftover Roast Turkey Farmer’s Pie

Honey and sesame seed biscuits made from excess pie crust

Honey and Sesame Seed Biscuits

Pasta with ham, bell pepper, carrot and peas in sour cream sauce

Creamy Ham and Veggies Pasta

  • About
  • Privacy & Disclosure
  • Contact

Except for stock photos and blockquotes, everything © Renaissance.Mom. ALL RIGHTS RESERVED.