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French Fridays with Dorie: Cardamom Rice Pilaf

by 42 Comments

Cardamom Rice Pilaf – Quick and easy recipe for rice pilaf with basmati rice and cardamom.

cardamom rice pilaf



Do you know how to boil rice?

Congratulations! You now know how to make Cardamom (+ lemon zest) Rice Pilaf!

I just hope you don’t mind spending more than the cost of your left arm on some cardamom pods.

Every time I go to buy it, hubs has a minor heart attack. It’s 12$ bucks! But it lasts me a while because I don’t use it very often.

cardamom

Preparation for this simple, yet tasty side dish took about 20 minutes from start to finish. I sautéed some onions, boiled the basmati rice, spiced it up, and voila – le dîner est servi! Is that correct? I hope I didn’t butcher it. :/

Although this pilaf is great when served with saucy dishes, it has enough flavor to be served all on its own, alongside some grilled chicken, fish, or any other meats.

cardamom rice pilaf

ENJOY!

Print
French Fridays with Dorie: Cardamom Rice Pilaf
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Servings: 4
Calories: 216 kcal
Author: Katerina | Diethood
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion , finely chopped
  • seeds from 7 cardamom pod , bruised
  • 1 cup long-grain white rice , such as basmati
  • 2 cups vegetable broth or 2 cups water
  • 1 teaspoon grated lemon zest
  • salt and fresh ground pepper , to taste
Instructions
  1. Put a medium saucepan over low heat and pour in the oil.
  2. Add the onion to the hot oil; add cardamom seeds and continue to cook and stir for about 3 minutes, or until the onion is translucent and everything is nicely coated with oil.
  3. Increase the heat to medium; add in the rice, and cook and stir until it is warmed through.
  4. Increase the heat, pour in the broth or water; stand back, it may sputter; stir, and bring to a boil.
  5. Toss in the lemon zest, season with salt and pepper, and give everything a last stir.
  6. Decrease heat, cover, and cook the rice until it is tender and has absorbed all (or almost all) of the liquid, 10-15 minutes, depending of the rice you've used.
  7. Remove the pan from heat and let the rice sit for 2 minutes before fluffing it with a fork and serving.
Recipe Notes

WW Freestyle SmartPoints: 6 

Nutrition Facts
French Fridays with Dorie: Cardamom Rice Pilaf
Amount Per Serving
Calories 216 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 473mg 20%
Potassium 93mg 3%
Total Carbohydrates 41g 14%
Dietary Fiber 1g 4%
Sugars 2g
Protein 3g 6%
Vitamin A 5%
Vitamin C 2.5%
Calcium 1.9%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. cardamoms are quite expensive where i am too, but not as expensive as where you are! i use them sparingly too and whenever i have to buy more i feel like i’m doing something wrong haha

    Reply

  3. Im not normally a fan of rice pilaf, but you make this look so pretty that I really want to try it. The use of cardamom really has my eyes big and my taste buds curious.

    Reply

  8. Your green cardamoms look great but yes, the Indian grocery stores do sell them for much, much cheaper (their dishes use them more). Only thing is, they might not be organic. You did a great job with the rice, oh, didn’t it just smell and taste heavenly?

    Reply

  9. You are so cute! Yes, I can cook rice and I just happen to have some cardamom that I got at the Natural Products Expo! Thanks for the inspiration for the side to the swordfish I’m making for dinner 🙂 Hope you’re having a fun and relaxing weekend, Kate!

    Reply

  10. You’re definitely getting robbed at the grocery! $12?! Blasphemy! If you guys have an Indian grocery store in your city/town – I’d definitely look there, I can get a 1/2 pound bag of cardamom seeds for like $5! Not to mention all of the other goodies that surround you!

    Anyway… you did a great job with this pilaf!

    Reply

  11. I’ve had my eye on that recipe and you convinced me. So fluffy and aromatic and it goes with so much – including the barbecue we are planning. And as always, I am all about ease.

    Reply

  15. wow, only 20 minutes to cook basmati rice?! i’m so impressed! i have such a hard time making rice come out well on the stove top. i’m so spoiled by an electric rice cooker! do you keep your pot covered as it is cooking? my dad loves rice pilaf, so i’m sure he will want to eat this! going to make it for him!!

    Reply

  16. Beautiful rice Kate! I am not a big rice fan, but I did enjoy this recipe. Hmm, now that I own a lot of cardamom pods, what should I cook next? Enjoy your weekend.

    Reply

  17. I got lucky with this recipe. Tricia supplied the rice, cardamom, plus a
    lemon. I had absolutely no excuse not to do this. If I priced the spice
    at Wegmen’s I’m sure I would not have made the recipe. As is, I have
    way too many spices which I will never finish. Great photos.

    Reply

  20. I have never bought Cardamom for that very reason! Really I have only ever made 1 recipe that it was called for in. But if I keep finding good looking recipes, I might have to go out on a limb and spend some $$.

    Reply

  21. I always wondered what to do with that stuff 😉 Got the book last week, just waiting (not so patiently) for it to come in the mail…so excited to try these amazing things you are posting 🙂

    Reply

  24. I couldn’t find any whole cardamom, but my seeds gave a lovely flavor! Our bowls look almost exactly alike…this definitely needed a wee bit of parsley for color 🙂

    Reply

  29. Mmm, sometimes the simpler recipes are the best. Cardamom is such a great flavour and perfect the rice. It is expensive, but since you don’t use much at a time, it lasts a while.

    Reply

  34. I had to stop for a moment and swallow hard when I bought my cardamom. The only store that had cardamom pods (same brand as yours) had it at $14. It’s a good thing that the pod keeps the seeds nice and fresh to use – and that the rice was delicious!

    Reply

  35. Yum! I love pilaf! I’ve seen cardamom in recipes before, but I don’t think I have any. Might be one to add to the cabinet. 😉

    Reply

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