Rice with Raisins and Almonds (Keshmesh Polo)

Rice with Raisins and Almonds (Keshmesh Polo)

Saffron-scented basmati rice studded with golden raisins and toasted almonds for a fragrant side.

Total 1 hr 15 min Makes 6 servings Calories 380/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This Persian-inspired pilaf layers parboiled basmati rice with a buttery raisin and almond topping, finished with saffron water for color and aroma. The grains turn fluffy and separate while the raisins plump and the almonds add a crisp contrast. It pairs well with roasted chicken or lamb, or serves as a centerpiece for a festive meal.

Ingredients

  • 2 cups basmati rice
  • 1/4 cup golden raisins
  • 1/2 cup slivered almonds
  • 6 tablespoons unsalted butter, melted
  • 1/4 teaspoon saffron threads, crushed
  • 3 tablespoons hot water, for saffron
  • 1 teaspoon ground cinnamon
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon salt, for parboiling water
  • 0 salt, to taste

Method

  1. Rinse the basmati rice in several changes of cold water until the water runs clear, then soak in cold water for 30 minutes.

  2. Combine the crushed saffron threads with 3 tablespoons hot water and set aside to steep.

  3. Bring a 6-quart saucepan of water to a boil with 1 tablespoon salt. Drain the soaked rice and add it to the boiling water.

  4. Parboil the rice for 6 to 7 minutes, until the grains are tender on the outside but firm in the center.

  5. Drain the rice in a fine-mesh colander and rinse briefly with lukewarm water.

  6. In a small skillet over medium heat, melt 2 tablespoons of the butter and sauté the slivered almonds for 2 to 3 minutes until golden, then remove with a slotted spoon.

  7. In the same skillet, add the raisins and sugar and cook for 2 minutes, stirring, until the raisins plump slightly.

  8. Stir the cinnamon into the raisin mixture and remove from heat.

  9. Heat the vegetable oil and 2 tablespoons of the melted butter in a 9-quart nonstick pot over medium heat.

  10. Spread a thin layer of the parboiled rice over the bottom of the pot to form the tahdig crust, then mound the remaining rice on top in a pyramid shape.

  11. Poke several holes through the rice mound with the handle of a wooden spoon to allow steam to escape.

  12. Drizzle the saffron water and remaining 2 tablespoons melted butter evenly over the rice mound.

  13. Cover the pot with a lid wrapped in a clean kitchen towel, reduce heat to low, and steam the rice for 40 minutes.

  14. Fold the toasted almonds and raisin mixture through the steamed rice, or reserve for topping just before serving.

  15. Mound the rice onto a serving platter, scatter the almonds and raisins over the top, and season with salt to taste before serving.

Related recipes

Rate this recipe

★ 4.0 (1)

Comments

    Log in to comment.

    Rice with Raisins and Almonds (Keshmesh Polo)

    This Persian-inspired pilaf layers parboiled basmati rice with a buttery raisin and almond topping, finished with saffron water for color and aroma. The grains turn fluffy and separate while the raisins plump and the almonds add a crisp contrast. It pairs well with roasted chicken or lamb, or serves as a centerpiece for a festive meal.

    1 hr 15 min 6 servings 380 cal

    Ingredients

    • 2 cups basmati rice
    • 1/4 cup golden raisins
    • 1/2 cup slivered almonds
    • 6 tablespoons unsalted butter, melted
    • 1/4 teaspoon saffron threads, crushed
    • 3 tablespoons hot water, for saffron
    • 1 teaspoon ground cinnamon
    • 2 tablespoons sugar
    • 2 tablespoons vegetable oil
    • 1 tablespoon salt, for parboiling water
    • 0 salt, to taste

    Method

    1. 1

      Rinse the basmati rice in several changes of cold water until the water runs clear, then soak in cold water for 30 minutes.

    2. 2

      Combine the crushed saffron threads with 3 tablespoons hot water and set aside to steep.

    3. 3

      Bring a 6-quart saucepan of water to a boil with 1 tablespoon salt. Drain the soaked rice and add it to the boiling water.

    4. 4

      Parboil the rice for 6 to 7 minutes, until the grains are tender on the outside but firm in the center.

    5. 5

      Drain the rice in a fine-mesh colander and rinse briefly with lukewarm water.

    6. 6

      In a small skillet over medium heat, melt 2 tablespoons of the butter and sauté the slivered almonds for 2 to 3 minutes until golden, then remove with a slotted spoon.

    7. 7

      In the same skillet, add the raisins and sugar and cook for 2 minutes, stirring, until the raisins plump slightly.

    8. 8

      Stir the cinnamon into the raisin mixture and remove from heat.

    9. 9

      Heat the vegetable oil and 2 tablespoons of the melted butter in a 9-quart nonstick pot over medium heat.

    10. 10

      Spread a thin layer of the parboiled rice over the bottom of the pot to form the tahdig crust, then mound the remaining rice on top in a pyramid shape.

    11. 11

      Poke several holes through the rice mound with the handle of a wooden spoon to allow steam to escape.

    12. 12

      Drizzle the saffron water and remaining 2 tablespoons melted butter evenly over the rice mound.

    13. 13

      Cover the pot with a lid wrapped in a clean kitchen towel, reduce heat to low, and steam the rice for 40 minutes.

    14. 14

      Fold the toasted almonds and raisin mixture through the steamed rice, or reserve for topping just before serving.

    15. 15

      Mound the rice onto a serving platter, scatter the almonds and raisins over the top, and season with salt to taste before serving.