Haft Mewa Pulao Recipe Sweet Rice with Sliced Almonds

Haft Mewa, translating to "Seven Fruits," is a traditional Afghan mix of dried fruits and nuts primarily served during Nowruz, the Persian New Year. This recipe, however, takes that cherished concept and turns it into a sweet, festive rice dish known as pulao. Unlike the traditional Haft Mewa which is a cold fruit and nut salad, our Haft Mewa Pulao combines these ingredients directly into fluffy basmati rice, creating a warm, fragrant, and subtly sweet main or side dish.
How is it different from other sweet rices? While dishes like Shirin Polo (Persian sweet rice) or Kashmiri Pulao also incorporate fruits and nuts, Haft Mewa Pulao often boasts a more pronounced sweetness and a specific blend of fruits and nuts reminiscent of the traditional Haft Mewa. It’s a unique balance of savory rice tradition with a sweet, celebratory twist.
When to serve it? Haft Mewa Pulao shines brightest during Nowruz and Eid celebrations, but it's also perfect for family gatherings, special dinners, or potlucks where you want to impress. This is a rice dish with fruits and nuts, loaded with sliced almonds and roasted cashews, perfect when you want a sweet and festive rice recipe.
It’s a fantastic one-pot dish, easy enough for a weeknight but fancy enough for any celebration.
Uses a customizable Haft Mewa-style fruit and nut mix, allowing you to adapt it to your preferences.
Clear, step-by-step instructions ensure you get perfect, fluffy rice every time – no mushy or dry grains here!
Includes built-in guidance on toasting almonds and cashews to achieve that irresistible crunch and depth of flavor.
It's make-ahead friendly, and the leftovers taste absolutely delicious the next day, often even better!

Ingredients

• Rice2 cups Basmati rice (long-grain, fragrant; choose sella/aged basmati for extra fluffy grains if available, otherwise regular basmati is fine)
• Haft Mewa-Style Dried Fruits
  ½ cup golden raisins
  ½ cup dark raisins
  ½ cup dried apricots, diced
  ¼ cup other Haft Mewa fruits (e.g., dried cranberries, chopped dates, or senjed if you can find it; feel free to mix and match to make about 1.5 cups total dried fruit for a balanced sweetness)
• Nuts (Sliced Almonds & Roasted Cashews + More)
  ½ cup sliced almonds
  ½ cup cashew halves (raw, for toasting)
  Optional: ¼ cup pistachios or chopped walnuts for extra crunch
• Aromatics, Spices & Flavor Boosters
  2 tablespoons ghee (or neutral oil like vegetable or canola oil)
  2 bay leaves
• 4-5 green cardamom pods, lightly crushed
  1 cinnamon stick (about 2 inches)
  4-5 black peppercorns or 2 cloves (optional, for subtle warmth)
  1 teaspoon salt (or to taste)
  ¼ cup sugar or honey (adjust to your preferred sweetness)
  1 teaspoon rosewater or ½ teaspoon vanilla extract (or both, used lightly)
  2.5 - 3 cups hot water or vegetable stock (exact ratio depends on your rice)
• Optional Garnishes
  Extra toasted nuts
  Orange zest or thin strips of orange peel
  A pinch of saffron strands, bloomed in a tablespoon of hot water
  Edible rose petals
• Before You Start – Prep & Soaking
  Dried Fruits & Nuts
  Soaking: Combine all dried fruits and raw nuts (almonds, cashews, pistachios if using) in a bowl. Cover with warm water and let them soak for at least 2 hours, or ideally overnight in the refrigerator. Soaking helps the fruits plump up and softens the nuts, making them easier to peel if you're using skin-on varieties (though for sliced almonds and cashew halves, this is less critical).
  Drying: Before cooking, drain the fruits and nuts thoroughly and pat them very dry with a clean kitchen towel. Excess water can affect the texture of your final dish.
  Rice
  Rinsing: Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Continue rinsing until the water runs mostly clear. This removes excess starch, which helps prevent mushy rice.
  Soaking: Transfer the rinsed rice to a bowl, cover with fresh water, and let it soak for 20-30 minutes. This helps the grains cook evenly and become longer and fluffier.
  Draining: Just before cooking, drain the soaked rice very well.
  Make-Ahead Note

Directions

1. Toast the Nuts
   1. Heat the ghee (or oil) in a large, heavy-bottomed pot or Dutch oven over medium heat.
   2. Add the sliced almonds and cashew halves (and any optional pistachios). Stir constantly for 3-5 minutes until they turn a light golden color and become wonderfully fragrant. Be careful not to burn them – they can go from perfect to burnt quickly!
   3. Scoop out about two-thirds of the toasted nuts and set them aside. These will be used later for garnish, ensuring they stay crunchy. Leave the remaining one-third of the nuts in the pot for flavor within the rice.
2. Bloom the Spices & Aromatics
   1. In the same pot with the remaining ghee and nuts, add the whole spices: bay leaves, crushed cardamom pods, cinnamon stick, and peppercorns/cloves (if using).
   2. Let them crackle gently for about 30 seconds to 1 minute, until they become aromatic. This "blooms" the spices, releasing their full flavor
3. Build the Sweet Base
   1. Add the soaked, drained, and patted dry dried fruits to the pot. Toss them briefly with the ghee and spices for 1-2 minutes, allowing them to warm slightly and absorb some of the aromatic flavors.
   2. Stir in the sugar (or honey) and a splash of water (about ¼ cup). Let this mixture simmer gently for 2-3 minutes, stirring occasionally, until the sugar dissolves and forms a light, glossy syrup around the fruits.
   3. Remove the pot from the heat and stir in the rosewater or vanilla extract. Adding it now prevents the delicate aroma from cooking off completely.
4. Add Rice & Water
   1. Gently add the soaked and thoroughly drained basmati rice to the pot, spreading it evenly over the fruit and nut mixture. Do not stir vigorously yet.
   2. Carefully pour in the measured hot water or vegetable stock. For basmati, a common ratio is 1:1.5 to 1:1.75 rice to water. For 2 cups of rice, this means 3 to 3.5 cups of water. Start with 3 cups and add more if needed.
   3. Add the salt. Gently taste the liquid (before it boils!) – it should taste slightly saltier and sweeter than you’d want the final dish, as the rice will absorb much of the flavor. Adjust salt and sugar if necessary.
5. Par-Cook the Rice
   1. Bring the liquid to a rolling boil over medium-high heat.
   2. Once boiling, reduce the heat to medium-low and cook uncovered until most of the liquid is absorbed. You’ll see small craters forming on the surface of the rice. The rice grains should still be slightly undercooked and firm in the center when you test one. This usually takes about 8-12 minutes.
   3. Gently level the top of the rice with the back of a spoon, but avoid stirring too much, as this can break the delicate grains.
6. Steam to Finish (Dum)
   1. Gather the reserved toasted nuts and sprinkle about half of them over the par-cooked rice.
   2. Cover the pot tightly. You can use its lid, or if your lid isn't tight, cover the pot with foil first, then place the lid on top. For extra seal, you can even place a clean kitchen towel between the lid and the pot.
   3. Reduce the heat to very low and cook for 10-15 minutes. This "dum" cooking method allows the rice to steam gently and finish cooking perfectly.
   4. After 10-15 minutes, turn off the heat but leave the pot covered and let it rest undisturbed for another 5-10 minutes. This final resting period is crucial for the grains to firm up and become fluffy.
   5. To check for doneness without disturbing the surface, gently poke a wooden spoon handle along the side of the pot to see if any liquid remains at the bottom.
7. Fluff & Serve
   1. Carefully remove the lid and any whole spices (bay leaves, cinnamon stick, cardamom pods) you can easily spot.
   2. Using a fork, gently fluff the rice. Avoid using a spoon or stirring too vigorously, which can crush the grains.
   3. Transfer the Haft Mewa Pulao to a serving platter.
   4. Top generously with the remaining reserved toasted almonds and cashews, and any optional garnishes like orange zest, saffron, or edible rose petals.
   5. Taste and adjust sweetness if needed with a drizzle of honey or a light sprinkle of sugar. Serve warm and enjoy!
8. How to Know It’s Perfect (Doneness & Texture Cues)
   • Rice texture: The grains should be separate, long, and fluffy, holding their shape beautifully. They should be tender but not mushy, and definitely not chalky or undercooked in the center.
   • Fruits: The dried fruits should be plump and soft, but still distinct and not disintegrating into the rice.
   • Nuts: The nuts, especially the reserved ones for garnish, should still have a delightful crunch. The nuts cooked within the rice will be slightly softer but still provide texture. They should be lightly golden, never dark or bitter.
   • Flavor balance: The dish should be pleasantly sweet, but not overwhelmingly so like a dessert. It should have an aromatic depth from the spices and a rich nuttiness that complements the rice, making it suitable as a festive side or a light main.