Make this rice pilaf recipe for an easy, flavorful side dish inspired by Middle Eastern cuisine. Plain basmati is elevated with sautéed shallots, zaatar spice, sweet dried fruit, and toasted pine nuts.
Tender, fluffy basmati rice meets bright dried fruit, buttery pine nuts, and warm aromatics in this oven-baked pilaf. Baking allows the flavors to meld slowly, producing an intensely fragrant dish with distinct, separate grains and a satisfying mix of textures.
Rice is a global staple that adapts beautifully to regional flavors; this baked basmati pilaf shows how a few simple ingredients can turn everyday rice into a memorable centerpiece or side.
Table of Contents
- Ingredient Notes and Substitutions
- What makes a pilaf?
- How to Make Rice Pilaf Recipe
- Frequently Asked Questions
- Middle Eastern Rice Pilaf Recipe
For more rice ideas, try Greek Lemon Rice, Persian Saffron Rice with Apricot, or Mediterranean Rice Pilaf for different regional takes.
Ingredient Notes and Substitutions
- Basmati Rice – Aromatic, long-grain basmati yields soft, fluffy grains that are ideal for pilaf. White basmati cooks faster; brown basmati works too but needs more liquid and time.
- Shallots – Provide a sweet, mild onion note that becomes mellow and rich when roasted.
- Dried Fruit – Golden raisins add sweetness and dried cherries bring a pleasant tartness; both add chew and color.
- Pine Nuts – Soft and buttery, pine nuts toast nicely in the oven. Substitute chopped cashews for a more economical option.
- Zaatar Spice – A savory Middle Eastern blend with thyme, sumac, sesame and salt; use store-bought zaatar or make a simple mix at home.
Tip From Kevin
What makes a pilaf?
A pilaf is rice sautéed briefly in oil or butter with aromatics and spices before adding liquid and cooking covered. That initial toasting helps separate the grains and develop flavor. Pilafs often include vegetables, meats, nuts, dried fruit, or herbs to add texture and complexity. They can be finished on the stovetop, in a Dutch oven, or baked, as in this recipe.
How to Make Rice Pilaf Recipe
- Prepare the oven. Preheat to 450°F and choose a large casserole dish or Dutch oven.
- Roast the shallots. Trim and thinly slice shallots, spread them in the dish, add broken cinnamon stick pieces, drizzle with oil, and bake 15 minutes until soft and fragrant.
- Heat the stock. Bring chicken stock or water to a boil on the stove, or heat in the microwave for about 3 minutes.
- Assemble the pilaf. Remove the dish from the oven and stir in golden raisins, dried cherries, pine nuts, zaatar, salt, pepper, and basmati rice. Carefully pour the hot liquid over the rice, mix gently, then cover tightly with a lid or foil.
- Bake the pilaf. Return the covered dish to the oven and bake 25 minutes. Remove and let rest, still covered, for at least 10 minutes to finish steaming.
- Fluff and serve. Uncover, discard or remove the cinnamon stick pieces if desired, fluff the rice with a fork, stir in chopped parsley, and serve immediately while hot.
Frequently Asked Questions
Pilaf differs from plain boiled rice by toasting the rice with fat and aromatics first, then cooking it covered in seasoned liquid so the grains absorb flavor. Pilafs commonly include nuts, dried fruit, herbs, vegetables, or meat, and the covered cooking method traps aromas and keeps grains separate.
This pilaf complements many Middle Eastern and Mediterranean mains. Try it with grilled or spiced meats like kafta, koobideh, chicken kabobs, lamb tagine, or savory meatballs. It also pairs nicely with roasted or braised poultry and fish.
Mushy pilaf usually comes from using the wrong rice or incorrect liquid ratio and timing. Use long-grain basmati, rinse if desired to remove excess starch, measure liquid accurately, and follow the baking time. Avoid short- or medium-grain rices like jasmine or arborio for this method.
Middle Eastern Rice Pilaf Recipe
Ingredients
- 4 large shallots
- 1 stick cinnamon
- 1/4 cup olive oil
- 1/4 cup golden raisins
- 1/4 cup dried cherries
- 1/4 cup pine nuts
- 1 tbsp zaatar spice
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 1/2 cups basmati rice
- 2 1/2 cups chicken stock or water
- 1/4 cup parsley, chopped
Instructions
- Preheat oven to 450°F.
- Trim and thinly slice shallots. Scatter them in a large casserole dish or Dutch oven, add the broken cinnamon stick pieces, drizzle oil over the shallots, and bake 15 minutes.
- Bring chicken stock or water to a boil on the stove, or heat in the microwave for about 3 minutes.
- Remove the pan from the oven. Add raisins, dried cherries, pine nuts, zaatar, salt, pepper, and basmati rice. Carefully pour the hot stock or water over the rice and stir gently to combine. Cover tightly with a lid or foil.
- Return to the oven and bake 25 minutes. Remove and let stand, covered, for 10 minutes. Uncover, stir in chopped parsley, fluff with a fork, and serve immediately.
Notes
Nutrition
Carbohydrates: 51 g |
Protein: 7 g |
Fat: 14 g
The nutrition information is an estimate and should not replace professional advice.
