This easy rice pilaf recipe is one of my go-to sides! With fluffy basmati rice, peas, carrots, and warming Middle Eastern spices, this 30 minute recipe is a simple way to turn plain rice into something special.
Where I’m from, Middle Eastern home cooks have a knack for playing up your basic rice and turning it into a celebration. But what is rice pilaf, exactly? It’s an easy technique for cooking rice where the grains are toasted in oil or butter before simmering with seasonings. This infuses them with rich flavor and keeps them beautifully fluffy every time!
I’ve shared are versions of rice pilaf from across the Mediterranean, from rice and vermicelli to hashweh rice with seasoned beef. This go-to Middle Eastern rice pilaf recipe steps the flavor up with warming spices like turmeric, coriander, and paprika. A final sprinkle of toasted nuts and a handful of dried raisins add crunch and a hint of sweetness.
Some cooks use butter, but I like to toast the rice in good extra virgin olive oil. It adds wonderful depth of flavor. And, it makes this a Mediterranean Diet-friendly side you’ll turn to again and again!
Table of Contents
What is in Rice Pilaf?
There many variations of rice pilaf. But no matter the region, pilaf typically includes: rice, aromatics, broth or water, fat, and seasonings. To make this Middle Eastern-style pilaf recipe, you’ll need:
- Rice: I love aromatic basmati rice. Jasmine rice is the typical swap, but keep in mind it will be much softer.
- Extra virgin olive oil: Use a high quality oil with a deep flavor. I love the richness of our Greek Private Reserve here.
- Yellow onion: Swap with white onion or shallot.
- Garlic: There’s no good substitute here, but you can leave it off or reduce the amount if you’re sensitive to garlic.
- Peas: Frozen is great (you don’t need to thaw them first).
- Carrots: Swap with other quick-cooking veggies, like bell pepper.
- For the Crunchy Nut Topping (optional): Walnuts, pine nuts, sliced almonds, and dried fruit (like raisons or chopped dried apricots). Feel free to swap with the nuts you love, like pistachios or pecans.
- Seasonings–stock up at our spice shop!
- Coriander: Swap with cumin.
- Sweet Spanish paprika: Trade smoked paprika if you don’t mind a smoky flavor.
- Aleppo pepper: Brings a decidedly Mediterranean heat, but you can skip it or use red pepper flakes.
- Turmeric adds an earthy, warming quality.
- Kosher salt enhances the flavor.
How to Make Rice Pilaf
Pilaf is meant to be a simple side dish you can put together at the drop of a hat. This recipe is no different! Here are the steps:
- Rinse the rice. Wash 2 cups basmati rice very well in cold water until the water is clear. Let it soak in cold water for about 10 minutes or so while you prep and soften the veggies.
- Meanwhile, prep your veggies. Finely chop 1 small yellow onion. Mince 2 garlic cloves. Peel and chop 2 to 3 carrots.
- Soften the aromatics. In a large heavy pan with a lid, heat 2 tablespoons olive oil over medium-high. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly, until softened. Stir in 1 cup peas (frozen is great; you don’t need to thaw them first) and the carrots.
- Season the veggies. Stir in a good pinch of salt, 1/4 teaspoon turmeric, and 1/2 teaspoon each coriander, paprika, and Aleppo pepper (or red pepper flakes). Cook for another 5 minutes or so, tossing regularly until the spices have toasted and the carrots have softened.
- Cook the rice. Drain the rice well and add it to the pan with the veggies. Toss around to make sure the rice is well-coated with the spices. Pour in 2 1/4 cups water and season well with a big dash of salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes, until the rice is cooked through and has absorbed all the liquid.
- Meanwhile, toast the nuts. Heat a good drizzle of olive oil over medium to medium-low heat. Add 1/4 cup each walnut halves, pine nuts, and sliced almonds. Stir until fragrant and golden, about 5 minutes (keep a close eye, stir, and adjust the heat to ensure they don’t burn).
- Rest and serve. Allow the rice to rest, covered and off the heat, for about 5 to 10 minutes. Top with the nut mixture and serve.
Mix it Up
You can absolutely tweak this pilaf recipe, picking and choosing things you like from other pilafs. Some ideas:
- Use broth: Chicken stock or vegetable broth would both add even more flavor.
- Add orzo: Add 1/4 cup of orzo pasta when you stir in the peas. Then follow with the rice and water and bring to a boil. Lower the heat and cover and cook according to the recipe for about 15 minutes or so.
- Swap the rice: You can use other types of rice in this recipe. Here’s how:
- To swap the rice:
- Brown rice: Soak in water until you can easily break the grain between your thumb and index finger (about 1 hour). Check package instructions for amount of liquid and cooking time.
- White rice: Soak for about 20 to 30 minutes, then cook for a good 20 minutes or so.
- Jasmine rice: Tends to get very soft and clumpy. If you don’t mind this softer texture, you can swap it in this recipe.
What to Serve with Rice Pilaf
The beauty of this simple rice pilaf recipe is that it pairs well with many things. That said, the warming Middle Eastern-style flavor goes particularly well with:
- Vegetarian mains: Grilled Carrots with Labneh and Zhoug or spicy roasted Cauliflower Steaks.
- Fish: Mahi Shekam Por (Persian Stuffed Fish).
- Meat: Creamy Saffron Chicken or Braised Lamb Shanks–scoop the sauce over top of the pilaf!
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Rice Pilaf
Ingredients
- 2 cups basmati rice
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup peas (frozen is great; you don’t need to thaw them first)
- 2 to 3 carrots, peeled and chopped
- 1/2 teaspoon coriander
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon Aleppo pepper (or red pepper flakes)
- 1/4 teaspoon ground turmeric
- Kosher salt
- 2 1/4 cups water
For the Crunchy Nut Topping
- 1/4 cup walnut halves
- 1/4 cup pine nuts
- 1/4 cup sliced almonds
- 1/4 cup dried fruit (such as raisins, dried cherries, or chopped dried apricots)
Instructions
- Rinse the rice. Wash the rice very well in cold water until the water is clear. Let it soak in cold water for about 10 minutes or so while you soften the veggies.
- Soften the aromatics. In a large heavy pan with a lid, heat the olive oil over medium-high. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly, until softened. Stir in the peas and carrots.
- Season the veggies. Stir in the coriander, paprika, Aleppo pepper, turmeric, and a good pinch of salt. Cook for another 5 minutes or so, tossing regularly until the spices have toasted and the carrots have softened.
- Cook the rice. Drain the rice well and add it to the pan with the veggies. Toss around to make sure the rice is well-coated with the spices. Pour in the water and season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes, until the rice is cooked through and has absorbed all the liquid.
- Meanwhile, toast the nuts. Heat a good drizzle of olive oil over medium to medium-low heat. Add the nuts and stir until fragrant and golden, about 5 minutes (keep a close eye, stir, and adjust the heat to ensure they don’t burn).
- Rest and serve. Allow the rice to rest, covered and off the heat, for about 5 to 10 minutes. Top with the nut mixture and serve.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Storage: Wait for the rice to cool completely, then transfer to an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or gently on the stove, adding a little water if it seems dry.
- To swap the Basmati Rice:
-
- Brown rice: Soak in water until you can easily break the grain between your thumb and index finger (about 1 hour). Check package instructions for amount of liquid and cooking time. Typically, you’ll use 1 cup brown rice to 2 cups of water, and it takes anywhere from 30 minutes to 45 minutes, but soaking may reduce the time.
- White rice: Soakfor about 20 to 30 minutes, then you’ll cook it in the water for a good 20 minutes or so.
- Jasmine rice: Tends to get very soft and clumpy. If you don’t mind this softer texture, you can swap it in this recipe.
Nutrition
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Hello! I’ve made this before and it’s lovely! I am planning to make 4 cups of rice instead of 2. How many cups of water do I need then?
Thank you!
Hi, Jackson! If you’re doubling the amount of rice you’ll also what to double the amount of water here.
What are the green leaves shown in the photographs? They aren’t in the recipe.
Hello! That’s just a bit of Italian parsley.
I made this exactly as written and it was perfect. I think others reviews stating it wasn’t enough water didn’t do the crucial step of rinsing and soaking the rice first. It went wondererfully with the leg of lamb recipe I made of yours as well!
Now that’s a great meal, for sure! Thanks for sharing your thoughts on the rice here!
Hi. I made this rice recipe.
It seems to need more spices.
Any recommendations!
Marcia
I made this rice tonight to accompany the Doner Kebab chicken that I baked in the oven because it’s too cold to grill:). The baking yielded a good amount of delicious sauce, so I decided this rice would go along nicely. I like the raisins for a touch of sweetness. Both dishes are absolutely delicious!!
Super easy and flavorful. Rice was perfectly fluffy and still tender the next day. I sautéed made nuts and fruit in a bit of olive oil since they were raw. It’s going on my rotation!
Definitely more liquid. Can use broth or water. If you like veggies firm, wait till 5 – 10 minutes before done time to add them. Excellent recipe!
Can I make this with leftover cooked rice? Will the taste differ ?
Isn’t it normally supposed to be 2 cups of water per 1 cup of rice for stovetop? In this recipe, it says 2 cups of rice of 2 1/4 cups of water which seems WAY low. I’m gonna try this tonight with 4 cups of water.
Hi, Sam. This is the ratio that has worked for us in the past, but we’ll take another look at it.
Great recipe. Thank you. But next time I will do only one cup of rice with the two cups of water. I made this when I was out of chicken broth and veggie broth. It perfectly seasoned and didn’t lack flavoring due to the seasonings.
Yes the water content is way off! Wish I would have caught it before. I keep having to add water trying to get the rice cooked which doesn’t work well with rice. Domage!
I made this dish and really liked it! The pilaf was a little dry though – is it supposed to be, or is there something I can do to make it more moist?
Hmmm…. it’s not supposed to be overly dry. Hard to say what may have gone wrong. Next time, you may just want to add a bit more liquid to see if that helps.