Lemon Herb Rice with Toasted Almonds and Raisins

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes, including 5 minutes resting

Quick Ingredients

1 1/2 cups long-grain white rice, rinsed until the water runs mostly clear
2 tablespoons olive oil
1 tablespoon unsalted butter, optional
1/2 cup finely diced yellow onion
2 cloves garlic, minced
2 1/4 cups low-sodium chicken or vegetable broth
1 teaspoon fine sea salt, plus more to taste
1/4 teaspoon black pepper
1/3 cup golden raisins
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup sliced almonds, toasted
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill

Do This

1. Rinse the rice well, then drain for 5 minutes.
2. Toast the almonds in a dry skillet over medium heat for 3 to 5 minutes; set aside.
3. Sauté onion in olive oil and butter over medium heat for 4 minutes, then add garlic for 30 seconds.
4. Stir in rice and cook for 2 minutes to lightly toast the grains.
5. Add broth, salt, pepper, raisins, and lemon zest. Bring to a boil, cover, and simmer on low for 15 minutes.
6. Rest off heat, covered, for 5 minutes. Fluff with lemon juice, parsley, dill, and toasted almonds.

Why You’ll Love This Recipe

Fragrant and fluffy: Rinsed long-grain rice, gentle sautéing, and a covered simmer create separate, tender grains.
Sweet-savory balance: Golden raisins bring little pops of sweetness, while lemon, herbs, onion, and broth keep the flavor bright and savory.
Beautiful on the table: Green herbs, golden raisins, and toasted almonds make this simple side dish look special with very little effort.
Easy to pair: Serve it with grilled chicken, lamb, fish, kebabs, roasted vegetables, chickpeas, or a big salad.

Grocery List

Produce: 1 small yellow onion, 1 lemon, fresh parsley, fresh dill, garlic
Dairy: Unsalted butter, optional; use all olive oil for a dairy-free version
Pantry: Long-grain white rice, olive oil, low-sodium chicken or vegetable broth, golden raisins, sliced almonds, fine sea salt, black pepper

Full Ingredients

For the Rice

1 1/2 cups long-grain white rice, such as basmati or jasmine
2 tablespoons olive oil
1 tablespoon unsalted butter, optional but recommended for richness
1/2 cup finely diced yellow onion, from about 1 small onion
2 cloves garlic, minced
2 1/4 cups low-sodium chicken broth or vegetable broth
1 teaspoon fine sea salt, plus more to taste if needed
1/4 teaspoon freshly ground black pepper
1/3 cup golden raisins
1 tablespoon finely grated lemon zest, from about 1 large lemon

For Finishing

1/2 cup sliced almonds
2 tablespoons fresh lemon juice, plus more to taste
1/4 cup chopped fresh parsley, lightly packed
2 tablespoons chopped fresh dill, lightly packed
1 teaspoon olive oil, optional, for a glossy finish

Optional Garnishes

Extra chopped parsley or dill
Additional toasted sliced almonds
Thin lemon wedges or a few curls of lemon zest
A pinch of flaky sea salt

Lemon Herb Rice with Toasted Almonds and Raisins – Closeup

Step-by-Step Instructions

Step 1: Rinse and drain the rice

Place 1 1/2 cups long-grain white rice in a fine-mesh strainer and rinse under cool running water for 1 to 2 minutes, gently swishing the grains with your fingers, until the water runs mostly clear. This removes extra surface starch and helps the finished rice cook up fluffy instead of sticky. Let the rice drain in the strainer for 5 minutes while you prepare the remaining ingredients.

Step 2: Toast the almonds

Set a medium saucepan or skillet over medium heat. Add 1/2 cup sliced almonds to the dry pan and cook for 3 to 5 minutes, stirring often, until the almonds smell nutty and turn light golden at the edges. Watch closely because sliced almonds can go from toasted to burnt quickly. Transfer them to a plate immediately and set aside. Do not leave them in the hot pan, or they will continue browning.

Step 3: Sauté the onion and garlic

In a medium saucepan with a tight-fitting lid, warm 2 tablespoons olive oil and 1 tablespoon unsalted butter over medium heat until the butter melts and foams lightly. Add 1/2 cup finely diced yellow onion and cook for 4 minutes, stirring occasionally, until softened and translucent but not browned. Add 2 minced garlic cloves and cook for 30 seconds, just until fragrant.

Step 4: Toast the rice in the aromatics

Add the drained rice to the saucepan with the onion and garlic. Stir well so every grain is lightly coated in the oil and butter. Cook for 2 minutes over medium heat, stirring frequently. The rice may look slightly glossy and a few grains may turn opaque. This quick toasting step adds flavor and helps the grains stay separate as they cook.

Step 5: Add broth, raisins, and lemon zest

Pour in 2 1/4 cups low-sodium chicken or vegetable broth. Stir in 1 teaspoon fine sea salt, 1/4 teaspoon black pepper, 1/3 cup golden raisins, and 1 tablespoon finely grated lemon zest. Scrape along the bottom of the pot to make sure no rice is sticking. Bring the mixture to a full boil over medium-high heat, which should take about 2 to 3 minutes.

Step 6: Simmer gently until tender

Once the liquid is boiling, stir once, then cover the pot with a tight-fitting lid. Reduce the heat to low and simmer for 15 minutes. Keep the lid closed the entire time so the steam stays trapped in the pot. After 15 minutes, turn off the heat and leave the pot covered for 5 minutes. This resting time allows the rice to finish steaming and absorb any remaining moisture.

Step 7: Fluff and finish with herbs

Remove the lid and gently fluff the rice with a fork, lifting from the bottom rather than stirring aggressively. Drizzle in 2 tablespoons fresh lemon juice and, if desired, 1 teaspoon olive oil for shine. Add 1/4 cup chopped parsley, 2 tablespoons chopped dill, and most of the toasted almonds. Fold everything together gently so the herbs stay bright and the rice remains fluffy.

Step 8: Taste, garnish, and serve

Taste the rice and adjust with a small pinch of salt or an extra squeeze of lemon juice if it needs more brightness. Transfer to a shallow serving bowl or platter. Sprinkle the remaining toasted almonds over the top, then finish with extra parsley, dill, lemon zest, or a pinch of flaky sea salt if you like. Serve warm with grilled meats, roasted vegetables, fish, chickpeas, or kebabs.

Pro Tips

Use a tight-fitting lid: Steam is what cooks the rice evenly. If your lid is loose, place a clean kitchen towel between the pot and lid, folding the towel ends up over the lid so they stay away from the burner.
Do not skip rinsing: Rinsing removes excess starch and makes a big difference in the texture of the finished rice.
Zest before juicing: It is much easier to grate the zest from a whole lemon than from a squeezed one. Use only the yellow outer layer, not the bitter white pith.
Add herbs at the end: Fresh parsley and dill taste brightest when folded in after cooking rather than simmered with the rice.
Adjust the sweetness: For a more savory dish, reduce the raisins to 1/4 cup. For a slightly sweeter pilaf-style rice, increase them to 1/2 cup.

Variations

Mediterranean-style: Add 1/4 teaspoon ground cumin and 1/4 teaspoon ground coriander with the rice, then finish with crumbled feta if you do not need the dish to be dairy-free.
Orange almond rice: Replace the lemon zest and juice with orange zest and 1 tablespoon orange juice for a softer, sweeter citrus flavor.
Vegetable-packed version: Stir in 1/2 cup thawed peas or 1/2 cup finely diced cooked carrots during the 5-minute covered resting time.

Storage & Make-Ahead

Store leftover lemon herb rice in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet or saucepan over low heat with 1 to 2 tablespoons water or broth per serving, stirring occasionally until hot. You can also microwave it in a covered microwave-safe bowl in 45-second bursts, fluffing between each burst. For the freshest texture, store extra toasted almonds separately and sprinkle them on after reheating. To make ahead, cook the rice up to 1 day in advance without adding the fresh herbs or almonds; reheat, then fold in the lemon juice, parsley, dill, and toasted almonds just before serving.

Nutrition (per serving)