Roasted Rice With Nuts

A roasted rice pilaf with nuts is a festive dish in Egypt and all the Middle Eastern countries. Nutty aromatic rice garnished with toasted nuts and raisins and usually served along turkey or lamb.

Next time, try this easy one pot Mujadara recipe.

Nutty flavors will fill the air as those little granules roll around your tongue creating an exquisite and unique experience. Toasting rice will make you discover a new side to this old grain, combined with toasted nuts and the sweetness of raisins/cranberries you will find this dish very delightful.

❤️ Why You'll Love It

• A nutty flavored rice that is tasty enough to be eaten plain.
• Makes a great side dish for any protein you have.
• Looks so festive and special for holidays and special occasions.

This dish is very popular specially for Ramadan iftar tablewhen people gather to break their fasting after. For more protein add giblets to this dish but if you do not like it then skip it.

📝 Ingredients

• Basmati rice.
• Ghee.
• Mixed nuts of choice, usually almonds and pine nuts.
• Raisins, sultans or cranberries.
• Onion.
• Salt and pepper.
• Stock/ broth, chicken or vegetables also water works just as fine.

💡 Tips

• You can use ghee, butter or oil in this recipe. Basmati rice is the usual for this pilaf but any white rice will work as well.
• Use any combination of nuts you like but almonds and pine nuts are more traditional.
• Giblets are organs inside the bird. This usually include liver, heart, gizzard, and the neck. To cook the giblets, Place water in a saucepan with half a small onion, bay leaf and a cardamom pod. Bring water to a boil add giblets, make sure the water covers the giblets by a couple of inches. Cook on medium until done, takes about 45 minutes.
• Use raisins, sultans or even dried cranberries if you like.
• I’m used to making this kind of rice with water but chicken or vegetable stock/broth will make it even richer.

🧺 Storage

Place leftover rice in an airtight container and reheat as you usually do with normal rice. You might want to keep the nuts garnish in a separate container and reheat in a dry skillet to keep them crunchy.

🍽️ Serve With

This dish is usually served with turkey, turkey breast or lamb leg so if you are looking for new side dish for your holiday table this might be it.

📣 Related Recipes

• A quick Lebanese rice recipe that is fuss free, no soaking required. This is my everyday rice recipe and the kids are loving it.
• Fragrant, chewy basmati rice made in the instant pot.
• Turmeric rice is a fragrant and fluffy rice recipe popular throughout the Mediterranean countries. Basmati rice cooked with turmeric and other aromatic spices for a festive side dish.
• These stuffed grape leaves are delicious and easy to prepare. They're perfect for parties or as an appetizer.
• Chicken and yellow rice is an easy and tasty meal, great for a weeknight dinner.
• Mahshi is the Arabic word for anything stuffed and this mahshi recipe got them all. Delicious vegetables stuffed with fragrant aromatic rice mixture and cooked in tomato sauce.

More Side Dishes

• Fluffy couscous combined with nutty vibrant pesto makes this delicious 5-minutes pesto couscous. This is a great quick and easy side dish or main dish to add to your rotation.
• Farro Pilaf Recipe with Italian sausage and mushroom is a simple wholesome pilaf recipe. A hearty dinner recipe or a side dish for your holiday table.

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Roasted rice with nuts

A fragrant and festive rice dish that works great as a side dish especially during holidays.

5 from 3 votes

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Course: Side Dish

Cuisine: Egyptian, Middle East

Diet: Halal

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6 people

Calories: 356kcal

Author: Amira

Ingredients

• ▢ 1 cup Basmati rice uncooked
• ▢ ¼ cup + 2 Tablespoons ghee
• ▢ 1 ¾ cups chicken or vegetable broth or water
• ▢ ½ cup raisins
• ▢ 1 cup toasted nuts
• ▢ 1 small onion finely chopped
• ▢ 1 teaspoon salt or to taste, divided
• ▢ ½ teaspoon black pepper

Optional:

• ▢ 1 chicken giblets without neck boiled and chopped, see notes
• ▢ Chopped parsley for garnishing

Instructions

• In a large sauce pan over medium high heat, melt ¼ cup of ghee then add basmati rice.
• Keep stirring the rice until it reach golden amber color.
• Reduce heat to medium, carefully pour in the broth. Mix broth with rice and season with salt to your liking.
• Bring the mixture to boil, reduce heat to low, cover and cook for 15 minutes or until done.

Meanwhile make the nut mixture:

• In a dry skillet add the raw nuts and lightly toast on medium heat.
• Remove the nuts from skillet and set aside.
• In the same skillet melt the remaining ghee and saute chopped onion.
• Add chopped giblets if using then add toasted nuts and raisins. Season with salt and pepper.

Assemble:

• When rice is done, remove from heat and leave it covered for 5 minutes, take lid off and fluff with a spatula or a fork.
• Transfer rice to a serving bowl the garnish with the nut mixture and chopped parsley.

Notes

• You can use ghee, butter or oil in this recipe.
• Basmati rice is the usual for this pilaf but any white rice will work as well.
• Use any combination of nuts you like but almonds and pine nuts are more traditional.
• Giblets are organs inside the bird. This usually include liver, heart, gizzard, and the neck. To cook the giblets, Place water in a saucepan with half a small onion, bay leaf and a cardamom pod. Bring water to a boil add giblets, make sure the water covers the giblets by a couple of inches. Cook on medium until done, takes about 45 minutes.
• Use raisins, sultans or even dried cranberries if you like.
• I’m used to making this kind of rice with water but chicken or vegetable stock/broth will make it even richer.
• To store: Place leftover rice in an airtight container and reheat as you usually do with normal rice. You might want to keep the nuts garnish in a separate container and reheat in a dry skillet to keep them crunchy.
• Please check the nutrition disclaimer policy.

Nutrition

Calories: 356kcal | Carbohydrates: 43g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 398mg | Potassium: 370mg | Fiber: 4g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg

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First published May 21, 2014 . Last updated February 2, 2022 with important tips, clear step by step instructions and readability.