pilaf with almond

Fragrant basmati and almond pilaf

  • serves 8
  • Easy

The spices in this warming pilaf make a fragrant dish ready in under an hour. The almonds add a toasty crunch, perfect for an easy wintery dish.



  • butter 75g
  • onions 3 large, halved and sliced
  • garlic 4 cloves, sliced
  • cinnamon sticks 2
  • cloves 6
  • turmeric 1 tsp
  • basmati rice 500g
  • vegetable stock 900ml
  • oil for deep frying
  • flaked almonds 4 tbsp, toasted


  • Step 1

    Melt the butter in a large, wide pan and cook half the onions and all the garlic until soft and golden. Add the spices and cook for a couple of minutes. Add the basmati and stir until coated. Pour in the stock. Turn the heat down to a simmer then cover and cook for 10-15 minutes, or until all the stock has been absorbed and the rice is tender.

  • Step 2

    Meanwhile, heat a 2cm-layer of oil in a pan and deep-fry the remaining onions until crisp. Scatter the almonds and crisp onions over.

Nutritional Information

  • Kcals 384
  • Carbs 57.5g
  • Protein 6.9g
  • Fat 15.6g
  • Salt 1.32g
  • Fibre 2.5g