Persian-Style Basmati Rice Pilaf

From: UmmBinat

On Oct 11, 2008

Good. I Used the garlic, and replaced the almonds with pine nuts as mentioned by Sonja Kueppers, 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

From: Sarah&Hannan

On Mar 25, 2008

OMG Kittencal how do you do it? You have some of the greatest recipes! Another winner here, my husband and I REALLY enjoyed this. We followed the recipe almost exactly except we used low sodium vegetable broth instead of chicken broth, and we used 4 cups veggie broth (wanted to use it up), and so we added a little bit more rice (1/4 cup?) It was soooo delicious, I will DEFINITELY make this again.

From: Aaliyah&Aaron's mum

On Jun 6, 2007

LOVED IT.. DH who is not a big rice eater had a 2nd helping! Added in the cayenne pepper, saffron and garlic as recommended, but I reduced the amount of turmeric just a bit and skipped the raisins (I am not a big fan of 'cooked' raisins). I served it with Halalmom's Iraqi Eggplant-Casserole. Thank you, Kittencal, for sharing this wonderful recipe, definitely a keeper.

From: Sonja Kueppers

On Jun 4, 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.