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moroccan rice pilaf

(3 ratings)
Recipe by
Vickie Parks
Renton, WA

Rice is a staple ingredient in Moroccan cuisine, and this recipe has all of the elements (from the warm spices to the excotic fruits) that make Moroccan dishes so memorable.

(3 ratings)
yield 4 to 6
prep time 5 Min
cook time 20 Min
method Saute

Ingredients For moroccan rice pilaf

  • 3 Tbsp
    unsalted butter
  • 1/2 cup
    finely chopped onion
  • 1 tsp
    ground cumin
  • 1/2 tsp
  • 1/4 tsp
    ground cinnamon
  • 1 1/2 cups
    basmati rice, rinsed several times until water runs clear
  • 2 1/2 cups
    vegetable stock (or water)
  • 1/3 cup
    dried fruit (such as currants, raisins, apricots - larger pieces should be cut into raisin-size pieces)
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1/4 cup
    sliced almonds or slivered almonds, toasted

How To Make moroccan rice pilaf

  • 1
    Melt butter on medium-low heat in a small ovenproof pot. Stir in onions, and cook for 3 to 4 minutes or until onions are translucent (but not browned or caramelized).
  • 2
    Add cumin, turmeric, cinnamon and rice, and stir well so that the rice is evenly coated with butter. Cook for 1 more minute.
  • 3
    Stir in stock and dried fruit. Bring to a boil on high heat. Once the stock comes to a boil, cover the pot, reduce heat to low, and let simmer 15 to 18 minutes or until rice is light and fluffy and has absorbed nearly all of the liquid.
  • 4
    Just before serving, stir in salt, pepper and almonds, and fluff with a fork. Serve immediately while still hot.

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