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Recipe Collection

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Turkistan Pilavi (Rice Pilaf with Carrots, Raisins and Pine Nuts)

<em>Turkistan Pilavi</em> (Rice Pilaf with Carrots, Raisins and Pine Nuts) Related:   gluten-free, Israel & Middle East, kid-friendly, pareve, rice & grains, Rosh Hashanah, Shabbat, Sukkot, vegan, vegetarian, Yom Kippur

Prep time: 10-15 mins

Cook time: 40-45 mins

Yield: 6 servings

I usually make this pilaf during the high holidays because it is particularly impressive and decadent. The rice is juicy, yet the grains remain separate.


  • ¼ cup olive oil
  • 1 large onion, finely chopped
  • 2 medium carrots, coarsely grated
  • 2 cups Basmati rice
  • ½ cup toasted pine nuts
  • ½ cup small raisins (or dried cranberries)
  • 3 cups boiling mineral or filtered water
  • ½ teaspoon ground cinnamon
  • Salt and freshly ground pepper


  • Heat a medium-sized pot over medium heat. Add olive oil, onion and carrot, and cook, stirring, for about 8 minutes until onion and carrots are soft. Add rice and sauté for about a minute, stirring, until the rice is hot and coated in oil.
  • Add pine nuts, raisins and boiling water. Season with cinnamon, salt and pepper, mix and bring to a boil. Cover and cook over lowest flame for about 18 minutes until the rice is cooked. Turn off flame, stir and leave the rice to steam, covered, for another 10 minutes
  • Variations:
  • – Replace the carrots with 1 sweet potato, coarsely grated.
  • – Add 2 cups finely chopped spinach when the rice is ready. Stir and let sit, covered, for 10 minutes.
  • Reprinted with permission from My Balkan Kitchen by Shaily Lipa (Al Hashulchan, 2014) (in Hebrew). Translated by Merav Levkowitz.

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