Mid-East Pilaf

This rice pilaf brings together the flavors you’d find in a Middle Eastern kitchen: warm cardamom, golden turmeric, cinnamon, and cloves layered with dried fruit and toasted nuts.

Caramelizing the onions with brown sugar first builds a sweet, golden base that everything else gets tossed into. The cashews toast in that same pan, picking up all those caramelized bits, while the raisins plump and soften.

Apple juice might seem unexpected here, but it adds just enough fruity acidity to keep the pilaf from tasting flat. It ties the dried apricots and raisins together into one cohesive flavor.

Chef Tips

• Use freshly cooked, still-hot rice. Cold rice clumps and won’t absorb the spices and juice evenly.
• Watch the cashews closely while sauteing. They go from golden to burnt in seconds, and burnt nuts will make the whole dish bitter.
• Chop the dried apricots small so you get bits of tangy sweetness in every forkful rather than big chewy chunks.
• This pilaf works as a stuffing for roasted chicken or baked squash.

Variations

• Swap cashews for slivered almonds or pistachios for a more traditional Middle Eastern presentation.
• Add pomegranate seeds as a finishing garnish for tartness and color.
• Stir in cooked chickpeas to turn this side dish into a complete vegetarian main.