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Apricot Almond Pilaf

Rated as 4.75 out of 5 Stars

"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
Original recipe yields 4 servings


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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.

Nutrition Facts

Per Serving: 289 calories; 9.9 46 5.6 15 637 Full nutrition

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Read all reviews 7
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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...

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...

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.

This was so good. Different, impressive, beautiful . I'd consider using golden raisins instead of chopping apricots. Rose water was $4 at the Middle Eastern store. It added a wonderful nuanc...

I made this as directed and included cinnamon and cardamon. It was lovely! It's a very special delicious "gentle and romantic" dish with sophisticated presence despite its subtle flavoring. ...

I followed the recipe except that I did toast the almonds. The dish was fantastic! The rose water adds a floral flavor that complements the saffron. Definitely will make again.