Mushroom Walnut Pilaf
35 Min

Mushroom Walnut Pilaf

This pilaf can stand on its own or can be used as a phenomenal side dish for grilled or roasted meats. Replacing water with stock gives the pilaf a lovely meatiness. 
Share this recipe
Cook Time

35 minutes + 1 hour soak



Step 1
Rinse the rice 3-4 times in running water then soak it for 30 minutes to an hour.
Step 2
Heat the ghee and pop the cumin seeds. Add the minced onion and cook at medium until onion is dark brown in color, stirring frequently. This will take about 10 - 12 minutes.
Step 3
Add the garlic and mushrooms and cook for another 8-10 minutes, until almost all the liquid has been absorbed.
Step 4
Add the drained rice, raisins, cinnamon sticks and walnuts . Stir to coat the rice evenly with the ghee. Add the water, chili powder, and salt. Bring to a boil, cover and simmer for 12-15 minutes.
Step 5
When most of the water has been absorbed, turn the heat off and immediately add the green peas. Let the pilaf rest for 10-12 minutes. Garnish with chopped cilantro.

1 ½ cups basmati rice

4 tbsp ghee (or oil)

1 tbsp cumin seeds

2 cups (220 g) onion, minced

1 tbsp garlic purée

4 cups (200 g) chopped mushrooms, assorted

½ cup raisins or currants

2 large cinnamon sticks

1 cup walnuts, toasted and chopped

2 ½ cups water (or stock)

1 tsp chili powder

1 tbsp salt


2 cups green peas, frozen, thawed

1 cup cilantro, chopped

Notes & Variations

  • Add 1lb of cut up chicken thigh with the minced onions for a non-veg pilaf.
  • Replace walnuts with pine nuts and currants with chopped dates or apricots.
  • If using dried specialty mushrooms, make it 2 cups & soak them in water. Add in the same step as fresh mushrooms.
35 Min

Stock Your Pantry

Cravin' walnuts?

Have your fix with the recipes below!