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    Home » Side Dishes » Turkish Rice with Raisins and Nuts (Ic Pilav)

    Published: Sep 17, 2021 by Zerrin & Yusuf

    Turkish Rice with Raisins and Nuts (Ic Pilav)

    Jump to Recipe

    This Turkish rice with raisins (iç pilav) is a wonderful side dish with a rich flavor that can also be served as a meal on its own. It has incredibly well-balanced sweet and savory flavors thanks to the raisins, spices (allspice and cinnamon), pine nuts and parsley.

    Allspice rice pilaf with raisins, pine nuts and parsley and a spoon in it.

    This is a classic Middle Eastern side dish also known as ic pilav in Turkish cuisine. It was traditionally used for stuffing chicken, turkey or lamb, but today it is widely enjoyed as a delicious accompaniment to weeknight dinners. And if you are looking for some other incredibly pilaf recipes, try our rice pilaf with orzo or our tasty bulgur pilavi.

    Jump to:
    • What Is Ic Pilav?
    • Why We Love This Recipe
    • About The Ingredients
    • How To Make
    • Tips
    • Variations
    • Serving Suggestions
    • FAQs
    • More Rice Dishes
    • 📖 Recipe

    What Is Ic Pilav?

    İç Pilav (Turkish), which means stuffing rice, is a type of rice pilaf loaded with flavors. It is made with pine nuts, onions, rice, currants (raisins) and spices like allspice, cinnamon and black pepper and parsley.

    It was traditionally used for stuffing lamb ribs, chicken and turkey, but it has changed a lot over time. Now it is used both for stuffing (even grape leaves dolma) and as a side dish to accompany chicken dishes like chicken kebabs and meat dishes like kofte and lamb shish kebabs.

    Besides, it is sometimes served as a main dish on its own. We mostly add some meat (lamb, beef or chicken) when we want to enjoy it for main meal. So flavorsome and satisfying for all family members!

    Unlike other Middle Eastern rice pilafs like Arabic rice or Lebanese rice recipe, Turkish ic pilav contains currants/raisins, allspice and cinnamon. Plus, it has no vermicelli pasta. They are all so tasty for sure, so you can make changes in the ingredients for your liking.

    Why We Love This Recipe

    • It has well-balanced flavors. The spices, raisins, pine nuts, and rice creates a great combination of sweet and savory flavors.
    • It is a very easy recipe to make. Once the base has been made, all you have to do is cook the rice and allow it to rest – minimal work with maximum flavor.
    • This iç pilav recipe is meatless. It can be served as an accompaniment to a wide range of recipes, but you can also make it a complete meal by adding lamb, ground beef, chicken or liver.

    About The Ingredients

    Rice in a large bowl, pine nuts, raisins, dill and parsley, spices, onion and olive oil on a grey background.
    • Pine nuts: This recipe uses rice with pine nuts, and we personally wouldn’t recommend any other type of nut. Pine nuts have a very mild nutty flavor that blends in seamlessly with the other ingredients. But in some areas, almonds or even pistachios are used in this Middle Eastern rice pilaf. 
    • Rice: It is naturally the main ingredient in this recipe. We prefer using white rice like Baldo rice because of its characteristics. It is a plump, milled, short-grain variety found in Turkey and Italy. Alternatively, you can use Arborio rice or sushi rice. Also, you can use long grain rice like basmati rice or even brown rice if you want.
    • Water: We use just plain water, but you can use chicken broth or vegetable broth to make it even tastier.
    • Currants: This recipe traditionally uses currants, which are a type of small black raisins. We call them kuş üzümü in Turkish. If you can’t find them, use your regular raisins or the smallest raisins you can find. 
    • Spices: The spice mix we have used is perfectly balanced to give this pilaf a warm autumn-like flavor profile. With the addition of some sweet raisins or currants, the dish is lightened and makes a fantastic accompaniment at any time of the year.
    • Parsley: We can use fresh parsley in any dish as we LOVE the flavor. You can use fresh herbs like dill or mint or a combination of all these. All result in an amazing herb flavored spicy rice pilaf.

    How To Make

    This ic pilav recipe has the perfect blend of salty and sweet flavors. It is also a very easy vegetarian dish that can be whipped up in minutes! To make it even better you can easily make this a whole meal by adding some delicious chicken or lamb.

    Onions and pine nuts cooking in a white pan.

    First, make the base of the pilaf. Start by heating the olive oil in a pan over medium heat, add in the chopped onions and pine nuts ( optionally save some of the raw pine nuts for topping. Please read the note below). Cook them for about 3-5 minutes or until onions become translucent.

    Rice, currant raisins, allspice, cinnamon, salt and pepper in a white pan.

    Then, add well rinsed rice, salt, sugar, cinnamon, allspice, and raisins. Make sure to stir all of these ingredients together so that the rice is evenly coated. Cook them for about 5 minutes while stirring occasionally.

    Onions, pine nuts, rice, spices and currants cooking with water in a white pan.

    Next, cook the pilaf: Add one and a half cups of hot water to the mixture and bring it to a boil while being covered. Then, reduce the heat to the lowest temperature and allow it to simmer until the rice cooks and all of the water has been absorbed.

    Rice with raisins and pine nuts in a pan covered with a paper towel and the lid of the pan.

    When no water is left, remove the rice from the heat and allow it to rest for about 15 minutes. While it is resting, remove the lid, place a piece of paper towel over the top and place the lid back on.

    Rice with raisins and pine nuts garnished with parsley in a white pan and a wooden spoon in it.

    When the rice has fully rested, fluff with a fork and stir in some parsley.

    Note: Optionally, you can toast some of the pine nuts in a pan until golden brown and serve your Middle Eastern rice dish with toasted pine nuts. You can also serve it at room temperature the next day!

    Tips

    • No matter what type of rice you use, rinse it well for a wonderful fluffy rice pilaf. You can put rice in a fine mesh strainer and rinse under hot water by shaking it to remove excess starch.
    • It is very important to allow the rice to sweat a bit with the spices (before adding the water). This will help all of the ingredients release their flavor and ultimately create a much more aromatic dish.
    • You can substitute chicken stock for plain water to have more flavor.
    • Pilaf is a simple rice dish that requires long slow cooking, so please do not rush this by increasing the heat. Continue cooking it over low heat until all of the water has been absorbed.
    • You can add 1 tablespoon butter after the water is absorbed and let it melt when rice is still hot. 
    • The paper towel trick is going to change your life! Once you remove the cooked pilaf from the heat and allow it to rest, place a sheet of paper towel over the pot and cover it with a lid again. This will help remove any humidity and create much fluffier rice!
    • You have to leave the rice to rest for 15 minutes. During this time more water is fully absorbed and the rice also develops its fluffy texture (especially when using the paper towel trick we just mentioned).
    • We would highly recommend the optional toasted pine nut topping. Simply toast them in a pan without oil and add on your rice dish as a topping. This will add a great toasted flavor and some crunch to your dish and give it an extra pine-nut flavor punch!
    • You can serve this iç pilav fresh while it is still warm, or serve it at room temperature the next day.

    Variations

    This recipe is a vegetarian side dish. However, turning it into a complete meal by simply adding some liver, chicken pieces, or cooked lamb is very common in Middle Eastern cuisine.

    There are traditional versions of this dish that include lamb liver or chicken liver. To add cubed liver or any other type of meat, you can simply brown the meat in a pan first, then follow the pilaf steps as is.

    Spiced rice pilaf made with raisins, pine nuts and herbs served in a white bowl with a spoon inside it. Parsley and olive oil on the side.

    Serving Suggestions

    This is a staple side dish we love to accompany with Middle Eastern kofta kebab and with Turkish dishes like roasted chicken and vegetables, our all time favorite white bean stew kuru fasulye or world famous stuffed eggplant karniyarik.

    Also, we love it as it is for lunch with a small bowl of cacik or homemade yogurt or a refreshing salad like shepherd salad on the side.

    FAQs

    Can I use saffron in this recipe?

    Traditionally this middle eastern rice dish doesn't contain any saffron, however, you can easily add some if you'd like. Saffron will add a delicately sweet and floral taste to it that will go exceptionally great with lamb versions of this dish too.

    Can I add lamb to this pilaf?

    This is a recipe that can definitely be made ahead of time. To reheat it simply add a splash of water to the mixture. Slowly reheat the rice while gently stirring every few minutes. Alternatively, you can reheat the pilaf in a microwave.

    Is it freezer-friendly?

    It is definitely possible to freeze rice pilaf, but we wouldn’t recommend it. The taste and texture simply won’t be as good compared to freshly made. Our rice pilaf recipe is best on the day it has been made.

    More Rice Dishes

    • Turkish Rice Pudding
    • Rice Stuffed Chicken
    • Rice Stuffed Onions
    • Tavuklu Pilav (Rice with Chicken)

    As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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    📖 Recipe

    Rice with raisins, pine nuts and herbs in a white bowl and a spoon inside it.
    5 from 5 votes

    Turkish Rice with Raisins and Nuts (Ic Pilav)

    By Zerrin & Yusuf
    Rice cooked in olive oil with onions and enriched with pine nuts, currants/raisins and allspice, cinnamon and black pepper.
    Yields: 4 servings
    Prevent your screen from going dark
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    PREP 15 minutes mins
    COOK 20 minutes mins
    TOTAL 35 minutes mins

    INGREDIENTS
      

    • 3 tablespoons olive oil
    • 2 tablespoons pine nuts
    • 1 small onion chopped
    • 1 cup rice rinsed well
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • ¼ teaspoon black pepper
    • 1 teaspoon allspice
    • ¼ teaspoon cinnamon
    • 2 tablespoons raisins
    • 1½ cups hot water
    • ¼ cup parsley
    • 1 tablespoon pine nuts for garnish

    INSTRUCTIONS
     

    • Heat olive oil in a pan. Add in 2 tablespoons of pine nuts and onions. Cook until onions become translucent.
    • Add in rice, salt, sugar, cinnamon, allspice and raisins. Cook for 5 minutes stirring occasionally.
    • Pour 1 and ½ cups hot water and let it cook covered over medium heat until it boils.
    • Bring the heat to the lowest when it starts to boil and let it simmer until the rice is soft and all the water is gone.
    • When there isn’t any water left in the pan, remove from the heat. Uncover, put a paper towel on the top and put the lid back. Let it sit for about 15 minutes. Uncover and add parsley. Give it a gentle stir.
    • For the optional topping, put pine nuts in a pan in a single layer without adding oil. Toast until golden brown.
    • Serve the rice with toasted pine nuts on the top.

    NOTES

    1. Don’t skip cooking the rice with spices for about 5 minutes. Don’t pour water earlier than this.
    2. Don’t rush and cook it over medium high heat. A good pilaf needs some time. So cook it over low heat until all the water is absorbed.
    3. You can substitute chicken stock for plain water to have more flavor.
    4. Put a paper towel on the surface of the rice after removing it from the heat. This will help remove any humidity and result in a fluffier rice.
    5. Don’t serve it without letting it rest for 15 minutes.
    6. We highly recommend the optional pine nut topping.They give a nice crunch.
    7. You can serve this at room temperature the next day.

    NUTRITION

    Calories: 348kcalCarbohydrates: 47gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 594mgPotassium: 214mgFiber: 2gSugar: 2gVitamin A: 322IUVitamin C: 7mgCalcium: 34mgIron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    ADDITIONAL INFO

    Course Sides
    Cuisine Turkish
    Tried this recipe? Leave a comment below!

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    Reader Interactions

    Comments

      5 from 5 votes

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      Recipe Rating




    1. Jale Bailey says

      March 14, 2024 at 8:32 pm

      Iyi gunler,
      Sitenizi merakla izliyorum, cok guzel tarifleriniz var. Denemek istiyorum cogunu. Yanliz olculeriniz hakkinda bir sorum olacak. Ben Ingiltere'de yasiyorum, cup olculeriniz US cup mi, Avustralya cup mi aciklarsaniz cok sevinirim. Simdiden tesekkurler.

      Reply
      • Zerrin & Yusuf says

        March 16, 2024 at 1:01 pm

        Merhaba Jale,

        Tariflerimizi beğenmenize çok sevindik. Mesajınız için teşekkürler.

        Kullandığımız cup ölçüsü 250 ml.

        Şimdiden afiyet olsun 🙂

        Reply
    2. Cecilia says

      September 13, 2023 at 7:56 pm

      5 stars
      Thank you for sharing the recipe!

      Made it today for dinner and got the thumbs-up 🙂
      Marinated and added diced chicken fillet (after lightly browning them separately first) to the rice at cooking step #2 and the humble side dish elevated to become a simple one-dish meal 😉

      Reply
      • Zerrin & Yusuf says

        September 14, 2023 at 1:31 am

        Hi Cecilia,

        We are so happy to hear this! Adding diced chicken in this pilav is a brilliant idea!

        Thank you for letting us know what you think and for the 5-star rating!

        Reply
    3. Ozlem says

      September 27, 2022 at 4:12 pm

      5 stars
      This is a great receipe! I am planning to prepare it for dinner today. Loved it. Thank you 🙂

      Reply
      • Zerrin & Yusuf says

        September 28, 2022 at 3:14 am

        Hi Özlem! So happy to hear this. Enjoy 🙂

        Reply
    4. Anthony Calleja says

      January 22, 2022 at 3:16 am

      5 stars
      Aloha, Great Recipe! Thanks for sharing! I see sugar in your photo but it is not in the direction.

      Reply
      • Zerrin & Yusuf says

        January 22, 2022 at 5:47 am

        Hi Anthony,

        Glad you liked the recipe. Just added sugar in the recipe card. We add it with the spices. Thanks for the heads up!

        Reply
    5. Audrey says

      November 22, 2021 at 5:26 am

      5 stars
      I have made it several times and made a twist each time. I added some leftover chicken once, then added sauteed mushrooms another time or topped with chickpeas. All turned out so delicious. Thank you!

      Reply
    6. Andrea says

      October 02, 2021 at 2:59 pm

      5 stars
      This is a great recipe. Thanks Yusuf for encouraging me with allspice. I live in Greece and these are all pantry staples for me. I always cook with ME spices, but have for some reason been timid with allspice - just a dash in my tabbouleh, for instance. Now I'll be bolder! I used golden sultanina raisins and black corinthian raisins/currents. Next time I'll increase the amount. I also used much more parsely - more like a cup chopped - not to change the recipe but that's how much I'd chopped. It was great. Will be making over and over!

      Reply
      • Zerrin & Yusuf says

        October 02, 2021 at 6:29 pm

        Hi Andrea!
        Soooo happy you liked this recipe and our recommendation about allspice. This pilaf is flavor-packed right? Allspice is a staple we use in several recipes like this one and in some dolmas. Greece and Turkey have a lot of dishes in common. We are even happier when a person living in Greece loves our recipe.
        Thank you for this lovely comment!

        Reply
    7. Andrea says

      September 19, 2021 at 5:06 pm

      Is that whole or ground allspice? 1 tsp ground seems like a lot. I make these combos all the time

      Reply
      • Yusuf says

        September 19, 2021 at 9:42 pm

        Hi Andrea, we use 1 teaspoon allspice. It's not a lot for 1 cup rice. But you can reduce it if you want to use less.

        Reply
    8. Debora says

      October 20, 2011 at 12:25 am

      When someone asked me what dish I loved most when eating in Istanbul, I couldn't name it: it's a rice pilaf inside a pie crust. What do you call that? I go around looking for places to buy kuş üzümü because it gives my rice the turkish flavor I love, along with those little black seeds ( I forget the name of those now.) Now I know how to spell what I am looking for, but I still don't know how to say it right!

      Reply
    « Older Comments

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    Zerrin & Yusuf

    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

    More about us→

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    Zerrin & Yusuf

    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

    More about us→

    POPULAR RECIPES

    • Chicken seasoning in a glass jar and a small spoon in it.
      Dry Rub For Chicken - Chicken Seasoning
    • Turkish bean stew in a dark colored bowl and a spoon inside it.
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    • Roasted tomato soup topped with feta cheese and basil leaves in a white bowl, grilled cheese sandwich dipped into it and more grilled cheese sandwiches behind it.
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    • Turkish chicken dish with a tomato sauce served in a bowl and a fork inside it.
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