Moroccan Rice Pilaf

Moroccan Rice Pilaf Recipe

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Vickie Parks


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.


★★★★★ 1 vote

4 to 6
5 Min
20 Min


  • 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.

Printable Recipe Card

About Moroccan Rice Pilaf

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Moroccan
Dietary Needs: Low Carb

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