Seasoned with aromatic spices, Middle Eastern inspired Basmati Rice Pilaf is a delight for the senses. Studded with chickpeas and dried fruit, it’s perfect as a side or main dish.
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Basmati vs. jasmine rice
If you’re like me, you’ve probably tried a lot of dishes in restaurants and at home using different types of long grain rice. I often reach for jasmine rice to make recipes such as coconut rice and yellow rice.
But one day at the supermarket, I started to wonder what the difference is between basmati and jasmine rice. While both varieties of long grain rice look similar and have subtle aromas when cooked, there are some differences. Basmati is commonly found in Indian, Middle Eastern and Persian cuisines, while jasmine is used in Thai and Southeast Asian cuisines.
Jasmine tends to be stickier since the grains are a little shorter and thicker. But both work well in recipes calling for brown or white long-grain rice.
And if you’re not able to find basmati rice for this pilaf recipe, jasmine is a good substitute. Plus both varieties come in both brown and white versions. My preference is to use brown rice since it’s a whole grain which works well as part of a vegan Mediterranean diet.
Why this recipe works
Basmati Rice Pilaf transforms plain rice into something extra special:
- It’s high in protein and fiber from the brown rice (if using,) garbanzo beans, and dried fruit, making it a satisfying main dish or side.
- You can make it in advance and reheat it when ready to eat.
- It’s highly customizable so you can use your favorite dried fruits and beans.
- The recipe uses only pantry ingredients.
- It goes well with a variety of dishes including salads, kebabs, and other sides.
- It’s incredibly easy to make.
Ingredients
You will need to following ingredient to make this recipe:
- Brown or white basmati rice (or substitute jasmine or regular long-grain rice)
- Olive oil (for sauteing, or use 2 Tablespoons water if following an oil-free diet)
- Onion (white, yellow, or red)
- Dried spices: turmeric, cinnamon, ground cumin, salt, and pepper.
- Canned chickpeas (or 1½ cooked from dried)
- Dried fruit: raisins and dates (or use your favorites like sour cherries and apricots)
Instructions
The first step in making this recipe is to prepare the rice. No matter what method you use, you should thoroughly rice and drain the rice. Then you can either follow the directions on the package for cooking the rice on the stove or use a pressure cooker.
To cook the rice in an Instant Pot electric pressure cooker (my preferred method):
- For brown rice, add 3 cups water to the 2 cups rinsed rice. Lock the lid and cook for 22 minutes at high pressure. Let the pressure release naturally.
- For white rice, follow the same instructions but cook for 8 minutes. Allow the pressure to release naturally.
While the rice is cooking, saute the onion until soft and lightly browned. You can either cook it with olive oil or use water if you are avoiding oil. Then add the turmeric, cinnamon, and ground cumin and saute. Your kitchen will smell amazing!
Next the chickpeas, raisins, and dates are added to the pan. And finally the cooked basmati rice is folded into the fragrant mixture. Now it’s time to eat!
Tips
Leftover pilaf can be covered and refrigerated for up to a week. This is a great recipe to make if you like to meal prep since it reheats really well in the microwave.
Be careful to avoid getting turmeric on your clothes or porous kitchen surfaces since it stains. While I normally like to use wooden utensils, I opt for something other than my usual bamboo spoon when making this recipe.
Serving suggestions
To serve this recipe as a main dish, try it with one or more of the following options:
- Mediterranean Cucumber Salad
- Mustard Roasted Cauliflower
- Sauteed Green Beans with Mushrooms
- Mixed green salad with Mediterranean Green Olive Salad Dressing or Cashew Ranch Dressing
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📖 Recipe
Basmati Rice Pilaf with Chickpeas and Dried Fruit
Ingredients
- 2 cups basmati rice, (brown or white) rinsed and drained
- 1 Tablespoon olive oil
- 1 onion, thinly sliced
- 1 teaspoon turmeric
- 1 pinch cinnamon
- 1 pinch ground cumin
- 1 can chickpeas, (15 ounces) rinsed and drained
- 1/2 cup raisins
- 1/2 cup dates , (pits removed) chopped
- salt and pepper, to taste
Instructions
- Prepare the rice according to the package directions or your preferred method.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and saute until soft.
- Next add the turmeric, cinnamon, cumin, raisins, dates and garbanzo beans, and stir until well combined and heated through.
- Finally, add the cooked rice to the skillet and carefully fold in.
- Taste and add salt and pepper, if desired.
Notes
- For brown rice, add 3 cups water to the 2 cups rinsed rice. Lock the lid and cook for 22 minutes at high pressure. Let the pressure release naturally.
- For white rice, follow the same instructions but cook for 8 minutes. Allow the pressure to release naturally.
- Be careful to avoid getting turmeric on your clothes or porous kitchen surfaces since it stains. While I normally like to use wooden utensils, I opt for something other than my usual bamboo spoon when making this recipe.
- Leftover pilaf can be covered and refrigerated for up to a week.
- To serve it as a main dish, try it with one of the following recipes:
- Mediterranean Cucumber Salad
- Mustard Roasted Cauliflower
- Sauteed Green Beans with Mushrooms
- Mixed green salad with Mediterranean Green Olive Salad Dressing or Cashew Ranch Dressing
Nutrition
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This recipe was first published 3/5/2018. It was updated to provide both Instant Pot instructions and better user experience.
Jaime
Absolutely delicious! I did not add raisins, just added a few more dates. What a wonderful way for the flavor to pop!
Amy Katz
I’m so happy you enjoyed it, Jaime!
Aimee B.
This may be a silly question, but is the 2 cups of rice cooked, or are we preparing 2 cups of uncooked rice? Thanks. Looks delicious! 🙂
Amy
That’s a great question! It’s two cups of uncooked rice. Thank you, Aimee!
Aimee B.
Thanks so much! 🙂