Rice Pilaf With Fresh Dill, Walnuts and Raisins

READY IN: 35mins
Recipe by COOKGIRl

Reminiscent of flavors of the Middle East and surrounding area, in this recipe I substituted basmati rice; or use long grain white rice if basmati is not available. From Bon Appetit September 1997 with a few small changes.

Top Review by AcadiaTwo

I too did some subbing, as I subbed short grain brown rice for the Basmati, Craisins for the raisins and pecans for the walnuts as that was what I had on hand. However the rest was made as written. Thanks for posting! Made for NA*ME tag.

Ingredients Nutrition


  1. In a saute pan heat up 1 tablespoon olive oil. Saute the basmati rice in the oil for 5 minutes or until light golden brown; stirring constantly.
  2. Pour in the broth and add the salt. Cook covered over low heat for about 20 minutes or until water is absorbed and rice is tender.
  3. While the rice is cooking, lightly toast the walnuts then chop coarsely. Chop the dill.
  4. Fluff the rice with a fork and stir in the walnuts, dill, raisins, lemon zest, vinegar and 1/2 tablespoon olive oil.
  5. Serve hot.

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