Since this chili is so tasty, you won’t even notice the absence of beef, despite the fact that authentic chili always contains beef and no beans. Budget-friendly because it uses few ingredients and is Instant Pot-cooked, turkey chili! Add other toppings if you’d like, like as cheese, sour cream, scallions, chopped onion, etc.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 cup basmati rice
- 1 teaspoon salt
- 1 ⅞ cups water
- ¼ teaspoon saffron threads, crushed
- 1 tablespoon rose water
- ¼ cup dried apricots, diced
- ¼ cup slivered almonds
Instructions
- Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
- Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 637 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Good, except the rose water was overpowering. If I make it again, I will try with just a teaspoon.
Very flavorful. I added cinnamon and nutmeg per other suggestions. In place of rose water you can substitute vanilla extract. Im sure its not as good but great for a savory dish. Add more nuts for vegan entree
This was so good. Different, impressive, beautiful . I’d consider using golden raisins instead of chopping apricots. Rose water was $4 at the Middle Eastern store. It added a wonderful nuance but don’t add more than recommended. Wouldn’t be as good without it and don’t even try it if you don’t have saffron.
I made this as directed and included cinnamon and cardamon. It was lovely! It’s a very special delicious “gentle and romantic” dish with sophisticated presence despite its subtle flavoring. I kept imagining this being perfect for a summer evening al fresco meal perhaps paired with a light flaky fish dish. It begs for strawberries and cream for dessert.
I followed the recipe except that I did toast the almonds. The dish was fantastic! The rose water adds a floral flavor that complements the saffron. Definitely will make again.
Followed the recipe except for using some vegetable broth for part of the water and omitting the rose water, since I could not find it. I wouldn’t say that this is my favorite pilaf, but it does have good eye appeal, and is flavorful. Next time, I think I will add some cardamon as suggested by the recipe writer, and rose water, if I ever can find it.
This is a truly lovely and different dish, that I will definitely make again. The rosewater, which I found in a middle eastern grocery store, was a little frightening at first, because it smelled like a bottle of perfume! However, when added to the dish, it became much more subtle and really made the dish special. The only thing I did differently was to toast the almonds. Thanks!
It was very nice and easy to make it. Thanks for sharing!
I thought this was really good. I served with the Persian beef kebabs and it was a perfect match. I did add the cardamon. Husband said it’s a keeper and my picky 6 year old ate it up.