Sweet Pilaf with Cardamom & Raisins

This is in response to a special request. I am dedicating this sweet Pilaf to the blissful one and the smooth one whose voice and tunes float over the airwaves as A-town winds down each night.

It’s an easy and simple pilaf that is on the sweet side. I usually team it with a roasted meat and gravy or something that’s on the spicier side.

Prep time: 20 min | Total time: 40 min |  Servings: 4 | Sam scores it 8.5/10

Sweet Pilaf with Cardamom & Raisins (Jay)

What you need:

  • 1 cup of Basmati Rice
  • 1 large onion sliced
  • 4 green cardamom pods whole
  • 1/4 cup coconut milk (optional) and 1 and 3/4 cups water or just 2 cups of water
  • 1/4 cup of golden raisins
  • 1/6 cup of pine nuts
  • 1 teaspoon of brown sugar
  • 1 teaspoon salt (approx.)
  • 1/2 teaspoon butter
  • 1/2 teaspoon olive oil

How to make it:

  1. Rinse the Basmati rice about 2 – 3 times until the water is clear. Soak the Basmati rice in water, tuck a couple of crushed mint leaves in with the rice. Soak for about 15 – 20 minutes.
  2. Toast the pine nuts and set aside.
  3. Over moderate heat, melt the butter and add the olive oil. Add cardamom and let it splutter for a few seconds.
  4. Add sliced onion and saute until the onion starts to brown lightly. Add raisins and let them plump up slightly, turn the heat down to keep raisins from burning.
  5. Mix in the sugar and let the sugar start to caramelize. It doesn’t have to caramelize perfectly.
  6. Drain and add the rice and add. Stir gently so the grains don’t break and  mix the rice in with the onions and raisins.
  7. Add the water and coconut milk (if using coconut milk) and bring to a boil.
  8. Cover with a tight lid, turn the heat down low and let it simmer for about 10 – 15 minutes.

Serving it:

Fluff with a fork, sprinkle toasted pine nuts, add mint and serve.


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