Roasted rice pilaf with nuts is a festive and aromatic dish enjoyed across Egypt and the wider Middle East. This nutty, toasted rice is enriched with golden-brown nuts and sweet dried fruit, creating a balance of savory and sweet that pairs beautifully with roasted meats such as turkey or lamb. It makes an elegant side for holiday meals, family gatherings, and special occasions.
Toasting the rice brings out a warm, nutty aroma and adds depth to the grain’s flavor. When combined with toasted almonds, pine nuts or other favorite nuts, plus a scattering of raisins or dried cranberries, this pilaf offers delightful texture and a festive presentation. It’s simple to prepare in one pot and adapts well to variations—use ghee, butter, or oil, swap in your preferred nuts, or add cooked giblets for extra protein.
❤️ Why You’ll Love It
- Toasted, nutty rice with a rich, aromatic flavor that is delicious on its own.
- A versatile side dish that complements roasted meats and Mediterranean main courses.
- Festive presentation—perfect for holiday tables and family gatherings.
This pilaf is especially popular on Ramadan iftar tables when families gather to break the fast. The dish can be served plain or enriched with chopped, cooked giblets for added flavor and protein.
📝 Ingredients
- 1 cup Basmati rice, uncooked
- ¼ cup + 2 tablespoons ghee (or butter or neutral oil)
- 1 ¾ cups chicken or vegetable broth, or water
- ½ cup raisins (or sultanas or dried cranberries)
- 1 cup toasted mixed nuts (traditionally almonds and pine nuts)
- 1 small onion, finely chopped
- 1 teaspoon salt, or to taste, divided
- ½ teaspoon black pepper
- Optional: cooked chopped chicken giblets (liver, heart, gizzard)
- Optional: chopped parsley for garnish
💡 Tips
- Ghee adds a rich, slightly nutty flavor, but butter or a neutral oil work fine.
- Basmati is traditional for this pilaf because of its fragrance and long grains, but other white rice varieties will work.
- Toast raw nuts in a dry skillet over medium heat until they are fragrant and just golden—watch carefully to avoid burning.
- For a richer result, use chicken or vegetable stock instead of water.
- If you choose to include giblets: simmer them in water with half a small onion, a bay leaf and a green cardamom pod. Make sure the water covers the giblets by a couple of inches and simmer on medium for about 45 minutes or until tender; then chop before adding to the nut mixture.
- Adjust salt and pepper to taste and add the raisins at the end so they remain plump and sweet.
🧺 Storage
Store leftover rice in an airtight container in the refrigerator for up to 3–4 days. Reheat gently—add a splash of water or broth and warm over low heat or in the microwave. Keep the toasted nut garnish separate if possible and re-crisp in a dry skillet or in the oven before serving to preserve crunch.
🍽️ Serve With
This roasted rice with nuts pairs exceptionally well with roasted turkey, turkey breast, roasted leg of lamb, grilled or roasted chicken, or braised beef. It also complements vegetarian mains such as roasted vegetables or baked eggplant for a balanced meal.
📣 Related Recipes
- Lebanese rice — a simple, no-soak everyday rice recipe.
- Basmati rice made in the Instant Pot — fragrant and chewy.
- Turmeric rice — golden, aromatic rice flavored with turmeric and spices.
- Stuffed grape leaves (dolmades) — rice-stuffed parcels great as an appetizer.
- Chicken and yellow rice — an easy one-pot dinner with peas.
- Mahshi — vegetables stuffed with aromatic rice and cooked in tomato sauce.
More Side Dishes
- Pesto couscous — fluffy couscous tossed with vibrant pesto for a quick side.
- Farro pilaf with Italian sausage and mushrooms — a hearty whole-grain option for holiday tables.
If you make this recipe, I’d love to see your photos—share them on social media with a mention of the recipe name. Don’t forget to rate the recipe and leave a note about any variations you tried.
Roasted Rice with Nuts
A fragrant, festive rice pilaf that makes a beautiful side dish for holidays and special dinners.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
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 (almonds, pine nuts, or a mix)
- 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
- Chopped parsley for garnish
Instructions
Make the rice
- In a large saucepan over medium-high heat, melt ¼ cup of ghee. Add the basmati rice and stir continuously until the grains turn a golden-amber color.
- Reduce heat to medium, carefully pour in the broth or water, and season with salt. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and cook for about 15 minutes, or until the rice is tender and liquid is absorbed.
- Remove from heat and keep covered for 5 minutes. Fluff the rice with a fork.
Prepare the nut and onion mixture
- In a dry skillet over medium heat, toast the raw nuts until fragrant and lightly browned. Remove and set aside.
- In the same skillet, melt the remaining ghee and sauté the chopped onion until soft and translucent.
- Add chopped, cooked giblets if using, then return the toasted nuts to the skillet and stir in the raisins. Season with salt and pepper to taste.
Assemble
- Transfer the fluffed rice to a serving bowl. Spoon the nut mixture over the top and gently mix or leave as a garnish.
- Sprinkle chopped parsley over the rice for a fresh finish and serve warm.
Notes
- Swap ghee for butter or oil if preferred.
- Any white rice can be substituted for basmati, though texture and aroma may vary.
- Almonds and pine nuts are traditional, but use any nuts you enjoy.
- To cook giblets: simmer them in water with half an onion, a bay leaf and a cardamom pod for about 45 minutes until tender; then chop and add to the pilaf.
- Use raisins, sultanas, or dried cranberries for sweetness.
- For storage: refrigerate leftovers in an airtight container and reheat gently; keep toasted nuts separate to preserve crunch.
Nutrition (per serving)
Calories: 356 kcal | Carbohydrates: 43 g | Protein: 8 g | Fat: 18 g | Fiber: 4 g
First published May 21, 2014. Last updated February 2, 2022 with clearer instructions and additional tips for best results.