Cherry Almond Pilaf Recipes

BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS

Steps:

• Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
• Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.

RICE PILAF WITH PISTACHIOS AND ALMONDS

Steps:

• Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
• Heat water or stock to a bare simmer in a saucepan or in microwave.
• Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
• Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
• Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
• Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.

DELICIOUS ALMOND RICE PILAF

Steps:

• Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.

CHERRY ALMOND PILAF

Steps:

• Pit cherries over a medium saucepan to save as much juice as possible.
• Once pitted, heat cherries, water and sugar to a boil.
• Reduce heat and simmer cherry mixture for 20 minutes.
• Drain cherries, reserving juice in a clear glass measuring cup. Save cherries for later.
• Add enough vegetable broth to the cherry juice to equal 2 cups of liquid. Set cherry/broth liquid aside and discard leftover vegetable broth.
• Melt butter in a large skillet. Add rice and stir to coat in melted butter.
• Pour in the cherry juice/vegetable broth mixture and bring to a boil over medium high heat.
• Cover and reduce heat to low. Simmer for 15-20 minutes until rice is tender and all of the liquid is absorbed. Check the skillet occasionally and stir to make sure that the rice doesn't stick to the bottom.
• Remove from heat, fluff with a fork, fold in cherries and cilantro.
• Transfer to a serving dish and sprinkle with toasted almonds.