Cumin-Toasted Rice Pilaf with Cashews and Raisins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant rice dish cooked with toasted cumin, cashews, and raisins, perfect for a simple meal. This indian-inspired one pot (vegetarian) ready in about 30 minutes pairs long-grain rice, vegetable oil, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 400g long-grain rice under cold water until water runs clear, then drain.
  2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 tbsp cumin seeds and toast for 1 minute until popping.
  3. Step 3: Add 30g cashews and 30g raisins, and cook for 2 minutes until almonds are golden and raisins plump.
  4. Step 4: Add 400g rinsed rice and stir to coat with oil, cooking for 2 minutes until rice is slightly toasted.
  5. Step 5: Pour in 3 cups vegetable broth and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
  6. Step 6: Remove from heat, let sit covered for 5 minutes, then fluff with a fork before serving.

Frequently asked questions

How long does Cumin-Toasted Rice Pilaf with Cashews and Raisins take to make?

Total time is about 30 minutes (10 min prep + 20 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 Cumin-Toasted Rice Pilaf with Cashews and Raisins?

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 long-grain rice from drying out.

Can I substitute ingredients in Cumin-Toasted Rice Pilaf with Cashews and Raisins?

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 Cumin-Toasted Rice Pilaf with Cashews and Raisins for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Cumin-Toasted Rice Pilaf with Cashews and Raisins 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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