Apricot Almond Pilaf

Apricot Almond Pilaf


"A sumptuous but easy Persian-inspired dish. Rosewater can be found in Middle Eastern groceries and in many large supermarkets. The carrot, saffron, and apricots make for a beautiful gold color. Add a pinch of cinnamon or cardamom along with the saffron, if desired."
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1 h servings 289 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 46g
  • 15%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
  2. Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.



Followed the recipe except for using some vegetable broth for part of the water and omitting the rose water, since I could not find it. I wouldn't say that this is my favorite pilaf, but it doe...

This is a truly lovely and different dish, that I will definitely make again. The rosewater, which I found in a middle eastern grocery store, was a little frightening at first, because it smelle...

It was very nice and easy to make it. Thanks for sharing!

I thought this was really good. I served with the Persian beef kebabs and it was a perfect match. I did add the cardamon. Husband said it's a keeper and my picky 6 year old ate it up.