This easy Slow Cooker Herb Pilaff with Roasted Almonds is a quick and nutritious side dish, perfect for weeknight dinners or special occasions. With fluffy, flavorful rice infused with cinnamon and lemon, it’s versatile and made using simple pantry staples. Topped with roasted almonds and served with creamy Greek yogurt, it’s a guaranteed crowd-pleaser!

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Recipe Ingredients

• 1 tbsp olive oil
• 20 g (¾ oz) butter
• 1 brown onion, diced
• 3 garlic cloves, finely chopped
• 500 g (1 lb 2 oz/2½ cups) long-grain white rice
• 850 ml (29 fl oz/3½ cups) good-quality vegetable stock
• 1 cinnamon stick
• 1 preserved lemon quarter
• Juice of 1 lemon
• Large handful of flat-leaf parsley (Italian), coarsely torn
• Large handful of mint, coarsely torn
• 80 g (2¾ oz/½ cup) roasted almonds, coarsely chopped, to garnish
• Greek-style yogurt, to serve

How To Make Slow Cooker Herb Pilaff With Roasted Almonds

1. Heat oil and butter: Heat the olive oil and butter in the insert pan of a slow cooker or in a frying pan over medium heat.
2. Cook onions and garlic: Add the onion and garlic and cook, stirring, for 5–7 minutes until softened.
3. Combine rice and spices in the slow cooker: If using the slow cooker insert the pan, and return it to the slow cooker. Otherwise, transfer the onion mixture to the slow cooker. Stir in the rice to coat the grains with oil, then add the stock and cinnamon stick.
4. Cook the pilaff: Cover and cook on high, stirring occasionally, for 1–1¼ hours, or until the rice is tender and fluffy. Add a little extra stock or water if the rice starts to dry out.
5. Prepare the preserved lemon: Rinse the preserved lemon well, discard the pulp and membrane, and finely dice the rind.
6. Add finishing touches: Stir the preserved lemon rind, lemon juice, and herbs through the pilaff.
7. Garnish and serve: Garnish with the roasted almonds and serve with Greek-style yogurt.

Recipe Tips

• Use good-quality vegetable stock: The stock is the main source of flavor for the rice, so choose a high-quality one or make it fresh at home for the best results.
• Rinse the rice well: Wash the rice under cold water until the water runs clear to remove excess starch and ensure fluffy, non-sticky grains.
• Don’t skip the preserved lemon: The preserved lemon rind adds a unique tangy and slightly salty flavor that elevates the dish. If you don’t have it, use fresh lemon zest as a substitute.
• Check the rice occasionally: Stir the rice gently during cooking and add a splash of extra stock or water if it starts to dry out. This prevents the rice from sticking or overcooking.
• Toast the almonds for more flavor: Toast the almonds lightly in a dry pan before chopping. This enhances their nutty flavor and adds a delightful crunch to the pilaff.

Recipe FAQs and Variations

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