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Delicious Recipe and esay too. I left out the almonds because I didnt have any. I made this in my rice cooker as follows: 1. I melted 2 Tb of butter & 2 Tb light olive oil in a pan . 2. I sauted the chopped onions until translucent-over medium. 3. I added the chopped garlic and sauted about 1 min more. 4. I added the rice ( well rinsed), spices ( including the pinch or saffron and cayenne) and raisins and mixed well and sauted for another minute ( maybe a bit more) so that the rice/spice/onions/garlic/raisins all mixed together and the rice was sauted also. 5. I poured the mix into the rice cooker and added the chicken stock-I used about 2 3/4 cup of chicken stock-I find that the rice cooker uses less liquid. 6. I let the rice cooker cook in the white rice setting. Thanks KITTENCAL for another great recipe

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petlover January 19, 2010

Thanks again for another keeper! I added about 1/4 teaspoon of cayenne pepper. The only other slight change that I made was that I added the rice at the same time as the garlic to somewhat toast the rice as well for about 3 minutes before adding the broth, spices and raisins.

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Chef de Sucre July 14, 2009

This was a wonderful side dish ~ Thank you so much for the recipe! :)

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Chez Michelle March 21, 2010

Good. I Used the garlic, and replaced the almonds with pine nuts. I didn't add raisins, (though I can see it would be good with them) neither did I add pepper. I served this with Greek Lemon Chicken Kabobs With Mint Marinade

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UmmBinat November 25, 2008

This was definitely a winner for us! I used regular long-grain white rice instead of Basmati rice, and substituted toasted pine nuts for almonds since I was taking it to a potluck where tree nuts weren't permitted. I prepared this in a fuzzy logic rice cooker by doing step 1 on the stove, and then dumping everything into the rice cooker.

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Sonja Kueppers June 04, 2008

Tastes just like the rice from our local Afghani restaurant. Delicious! I also omitted the raisins and almonds (personal preference), and added 1/2 tsp of red chili powder. I added about 1/4 tsp of black pepper along with the other spices. Just a bit of advice: Boil the water and rice until almost all the water has evaporated (there should be a thin sheet of water left on top), then set the heat to low and cover. Do not remove the lid until 25 mins later. The texture was just right!! Thanks for a great, easy recipe

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MoreSpicePlease January 07, 2015

I am almost certain if I make one of your recipes, that my family and I will love it! <br/>Great Job Kittencalskitchen

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scostasj February 16, 2014

I made this exactly as listed and it was delicious

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swiz58 September 30, 2013

This is a great recipe, I made the the following changes to the flavors to compliment the main course at the time (lamb kabobs)

But make these changes.

Use grated onion with juice removed.
Use mace and just a touch of cinnamon
Leave out the garlic.
Use less tumeric but add saffron threads to the butter.
Use half raisins and half chopped dates.

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Johnlocke April 22, 2012

This rice was delicious with chicken and vegetable kebabs. I was serving 8 adults so I doubled the recipe. Everyone loved it, but it made SO much. I had at least 4-6 generous servings leftover. I substituted olive oil for 1/2 of the butter and used golden raisins. I didn't have any saffron, but was generous with the garlic and cayenne pepper. This recipe is a keeper! Next time I might try whole grain basmati rice instead of white, for added nutrition.

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DesertRose15 April 01, 2012
Persian-Style Basmati Rice Pilaf