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Middle Eastern Rice Pilaf with Shallots, Dried Cherries, and Pine Nuts Recipe

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4.3 from 2 reviews

This Middle Eastern Rice Pilaf is a fragrant, flavorful side dish combining aromatic basmati rice with sweet dried fruits, toasted pine nuts, and warm zaatar spice. Slow-baked in the oven with shallots, cinnamon, and chicken stock, it offers a perfect balance of savory and sweet, ideal for complementing a variety of Middle Eastern and Mediterranean meals.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Middle Eastern

Ingredients

Vegetables & Herbs

  • 4 large shallots, thinly sliced
  • 1/4 cup parsley, chopped

Spices & Seasonings

  • 1 stick cinnamon, broken into two pieces
  • 1 tbsp zaatar spice
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Fruits & Nuts

  • 1/4 cup golden raisins
  • 1/4 cup dried cherries
  • 1/4 cup pine nuts

Oils & Liquids

  • 1/4 cup olive oil
  • 2 1/2 cups chicken stock (or water)

Grains

  • 1 1/2 cups basmati rice

Instructions

  1. Preheat and prepare shallots: Preheat your oven to 450°F (232°C). Trim the shallots and slice them thinly. Scatter the slices evenly over the bottom of a large casserole dish or Dutch oven. Break the cinnamon stick into two pieces and add them to the pan. Drizzle the olive oil over the shallots and cinnamon. Place in the oven and bake for 15 minutes to soften and infuse flavors.
  2. Heat the stock: While the shallots are baking, bring the chicken stock (or water) to a boil in a saucepan on the stovetop or heat it in the microwave for about 3 minutes until hot.
  3. Add remaining ingredients: Remove the casserole dish from the oven carefully. To the baked shallots and cinnamon, add the golden raisins, dried cherries, pine nuts, zaatar spice, kosher salt, ground black pepper, and basmati rice. Gently stir to combine all ingredients.
  4. Pour stock and bake: Carefully pour the hot chicken stock or water over the rice mixture, stirring gently to distribute everything evenly. Cover the dish tightly with a lid or aluminum foil to seal in steam.
  5. Bake the pilaf: Return the covered casserole dish to the oven and bake at 450°F for 25 minutes. After baking, remove from oven and let it stand still, covered, for 10 minutes to finish cooking and allow steam to settle.
  6. Finish and serve: Remove the lid or foil, stir in the chopped parsley into the rice pilaf. Fluff the rice gently with a fork to separate the grains and evenly disperse the ingredients. Serve immediately as a delicious side dish or part of a Middle Eastern feast.

Notes

  • You can substitute water for the chicken stock to make this dish vegetarian, though stock adds richer flavor.
  • Adjust the zaatar spice quantity to suit your taste preferences.
  • For extra crunch, you may toast the pine nuts lightly in a skillet before adding.
  • Ensure the casserole dish is oven-safe and has a tight-fitting lid or use aluminum foil to trap steam during baking.
  • This pilaf pairs wonderfully with grilled meats, roasted vegetables, or as a standalone vegetarian main course.

Find it online: https://cheftinaskitchen.com/middle-eastern-rice-pilaf-with-shallots-dried-cherries-and-pine-nuts-recipe/