Citrus Pilaf
30 Min

Citrus Pilaf

Adding zests of orange, lemon or lime to a pilaf can magically transform it to new heights. It also is a great contrast to a spicy tangy curry. Black cumin seeds add a smoky finish.
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Cook Time

30 Minutes



Step 1
Rinse the basmati rice 2 to 3 times in tap water. Soak for 1 to 2 hours and drain. Combine the drained rice with the citrus zests, salt, cinnamon stick, turmeric and 1 1/2 cup of water in a Dutch oven or stockpot with lid and bring to a boil.
Step 2
Turn the heat down, cover the stockpot and simmer for 7 to 8 minutes then turn the heat off. Pour the lemon and orange juice on top. Let the rice rest for 10 to 15 minutes.
Step 3
Heat the olive oil and pop the black cumin seeds. Immediately turn the heat off and slide this mixture into the rice.
Step 4
Add the pumpkin and sesame seeds, stir gently, and serve.
1 cup long-grain basmati rice
Zest and juice of 2 lemons
Zest and juice of 1 orange
1 teaspoon sea salt
1 large cinnamon stick
1/4 teaspoon ground turmeric
2 tablespoons olive oil
1 teaspoon black cumin seeds
2 tablespoons pumpkin seeds
2 tablespoons sesame seeds

Notes & Variations

  • Add a pinch of saffron to the pilaf for an added flavor
  • Add chopped nuts like pistachios, cashews, or almonds.
  • Black cumin is a delicate smoky spice, be careful not to burn it while popping.
30 Min

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