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recipesvibrant

Almond and Raisin Pilaf

4.5 · 2 reviewsRecipe card by Houmous MonsterEditorial by recipesvibrant · Updated October 13, 2026
RiceFruitNutsLactose FreeVeganEgg Free
Almond and Raisin Pilaf

Total time

45 min

Servings

4

Calories

394.6

Category

Long Grain Rice

Elevate your weeknight dinner with this aromatic Almond and Raisin Pilaf. This fragrant, plant-based dish combines fluffy long-grain rice with the crunch of toasted almonds and the natural sweetness of plump raisins. Perfectly seasoned and easy to prepare, this vegan side dish pairs beautifully with curries, roasted vegetables, or grilled tofu.

Ingredients

Makes 4 servings

  • 2 onion
  • 1 raisins
  • 2 sultanas
  • 2 long grain rice
  • 8 olive oil
  • 1 butter

Method

  1. Heat oil in large non-stick frying pan. Add onions and fry over moderate heat soft.

  2. At the same time in a medium pan bring a small amount of salted water to boil. Cook pasta until tender (about 3 min) Drain thoroughly, and rinse with cold water. Empty into a bowl for later.

  3. Add raisins and rice to the onions and saute 2-3 minutes (add oil as needed). When finished transfer to the now empty medium pan. Add the vegetable stock and bring to boil. Cover and reduce to a very low heat for 10 minutes or until water is absorbed.

  4. In the now empty frying pan add a bit more oil and brown the almonds over moderate heat. After the first few are going dark brown and most are at least golden empty onto a paper towel and pat dry.

  5. If needed add more oil and add the vermicelli and fry. You want small clumps of toasted noodles ideally. It adds a nice texture to the meal.

  6. If the rice finishes first leave covered but remove from heat. When ready stir almonds and vermicelli into rice and serve.

  7. If you know you're not going to eat it all at once. Serve the rice on the plate and then stir in a portion of the almonds and vermicelli. Refrigerate the left over rice, store the almonds and vermicelli seperately.

  8. To reheat: add a tablespoon of water to the portion and reheat in microwave stirring frequently. When hot add almonds and vermicelli.

Cook's notes

  • For the fluffiest texture, rinse the long-grain rice under cold water until the water runs clear to remove excess starch.
  • Toast your almond slivers in a dry pan over medium heat for 2-3 minutes until golden brown to unlock a deeper, nuttier flavor.
  • Use a high-quality vegetable broth instead of water to infuse the rice with savory depth during the simmering process.
  • Fluff the rice gently with a fork after resting to keep the grains separate and light.

Easy swaps

  • Use basmati or jasmine rice for a more fragrant floral aroma.
  • Swap raisins for dried cranberries or chopped apricots for a tart twist.
  • Replace almonds with toasted pine nuts or cashews for a different nutty profile.
  • Add a pinch of cinnamon or saffron threads to the cooking liquid for an exotic Middle Eastern flair.

Frequently asked

Is this Almond and Raisin Pilaf vegan?

Yes, this recipe is 100% vegan, lactose-free, and egg-free.

How long does it take to make this rice pilaf?

This dish takes approximately 45 minutes from start to finish, making it a perfect quick and easy side dish.

What main dishes go well with this pilaf?

This pilaf pairs excellently with vegetable tagines, chickpeas, lentil curry, or marinated grilled tofu.

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