Cardamom-Scented Iraqi Rice Pilaf with Toasted Almonds

By · Reviewed by AislePrompt Editorial · ·

Fluffy basmati rice infused with fragrant cardamom and studded with crunchy toasted almonds, a classic Iraqi side dish that complements many meals. This middle eastern-inspired rice & grains (vegetarian) ready in about 50 minutes pairs basmati rice, water, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 6 Middle Eastern cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 2 cups basmati rice under cold water until the water runs clear to remove excess starch, then soak in cold water for 20 minutes. Drain well.
  2. Step 2: In a medium saucepan, melt 3 tbsp unsalted butter over medium heat. Add 6 whole green cardamom pods and 1 small cinnamon stick, sautéing for 1 minute until fragrant.
  3. Step 3: Add the drained rice to the saucepan and stir gently for 2 minutes to coat each grain in the butter and spices.
  4. Step 4: Pour in 3 cups water and add 1 tsp salt. Bring to a boil uncovered over high heat.
  5. Step 5: Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
  6. Step 6: While the rice cooks, toast 1/3 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant.
  7. Step 7: Remove the rice from heat and let it rest covered for 10 minutes. Remove the cardamom pods and cinnamon stick, then fluff the rice gently with a fork.
  8. Step 8: Transfer rice to a serving dish, sprinkle the toasted almonds and 2 tbsp chopped fresh parsley over the top before serving.

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Frequently asked questions

How long does Cardamom-Scented Iraqi Rice Pilaf with Toasted Almonds take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cardamom-Scented Iraqi Rice Pilaf with Toasted Almonds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.

Can I substitute ingredients in Cardamom-Scented Iraqi Rice Pilaf with Toasted Almonds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cardamom-Scented Iraqi Rice Pilaf with Toasted Almonds for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cardamom-Scented Iraqi Rice Pilaf with Toasted Almonds vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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