Pilaf with Currants and Cumin

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

While pilaf, made of long-grain rice, is of Persian origin, the dish is also found in Greek and Indian cooking. Long-grain rice grains elongate, so the rice in a pilaf is separate and dry.


  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon cumin seed
  • 1 cup long-grain basmati rice
  • 1 tablespoon dried currants
  • 2 cups water or 1 cup each water and Chicken Broth
  • Ā½ teaspoon salt


    1. Combine the olive oil and cumin seed in a large wide saucepan. Cook, stirring, over low heat until fragrant, about 1 minute. Stir in the rice and currants until coated. Add the water and salt. Bring to a boil, stirring once.
    2. Cook, covered, over low heat until the water is absorbed and the rice is tender, about 18 minutes. Do not stir or uncover during cooking. Let stand, uncovered, for 5 minutes. Correct seasonings and serve hot.