Almond, lemon and parsley pilaf rice

Almond, lemon and parsley pilaf rice

Aromatic pilaf rice flavored with toasted almonds, fresh lemon and handfuls of chopped parsley. The perfect side dish with grilled meat and fish.
Course Pilaf, Pilau, Rice, Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Alida Ryder


  • 1 tablespoon butter
  • 1 onion finely chopped
  • 2 garlic cloves thinly sliced
  • cups Jasmine/Basmati rice
  • 1 bay leaf
  • cups stock
  • 3 pieces fresh lemon peel
  • generous pinch of salt

to serve

  • juice of 1 lemon
  • 100 g toasted almond nibs
  • large handful fresh parsley finely chopped
  • salt to taste


  • Melt the butter in a medium saucepan then add the onion and garlic and cook, covered, until soft and translucent over medium heat (approximately 7-10 minutes).
  • Add the rice and stir to coat in the butter then add the bay leaf, stock and lemon peel.
  • Allow the rice to a come to a boil then cover and lower the heat. Allow to cook gently until the stock has been absorbed (approximately 10-15 minutes) then remove from the heat and allow to steam for 10 minutes.
  • Stir in the lemon juice, almonds and chopped parsley, season to taste and serve.