An epicurean adventure to: Morocco
Morocco is a tapestry of vibrant souks bursting with spices and jewels, ancient medinas draped in mystery and golden deserts where the whispers of the wind carry tales of magic and treasure.
This Moroccan rice pilaf captures that same enchanting spirit in a single dish!
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Hailing from North Africa, it’s a celebration of warm spices, subtle sweetness from the dried fruits, crunchy nuts and fluffy grains that shimmer like jewels on your plate.
Super easy to make, you’ll spend more time gathering and measuring your spices than actually cooking this all-in-one-pot wonder.
It’s simply beautiful rice - perfect for pairing with a tagine, grilled meats or even enjoyed on its own. A dish as magical as the land that inspired it.
What's to love about this recipe
- Bold, warm spices with sweet dried fruit and crunchy nuts.
- Simple, one-pot recipe.
- Perfect with tagine or grilled meats.
If you love zhushed-up rice as much as we do, don’t miss this sunshine-yellow rice from South Africa, this enchanting Egyptian rice with vermicelli or our copycat recipe for Nando's spicy rice.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Rice
We love basmati rice for this recipe because of its fragrant aroma and fluffy, non-sticky texture, which makes it perfect for pilafs.
However, any white long-grain rice will work just as well, so feel free to swap it out if needed.
If you prefer brown rice, it’s also an option, but we recommend soaking it beforehand to help it cook more evenly and faster. Just keep in mind it may take a bit longer to cook.
Top tip: It’s essential to rinse and drain the rice beforehand. This step removes the excess starch, which helps prevent the rice from becoming too sticky or clumpy.
Dried fruit
For an authentic Moroccan touch, we love dried apricots and raisins but feel free to swap them for sultanas, golden raisins, dried cranberries, dried cherries figs, dates or prunes.
Nuts
We use pistachios for their sweetness and vibrant green pops, along with toasted almonds.
Other great options for Moroccan rice include cashews, walnuts, toasted pine nuts or hazelnuts.
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Step-by-step instructions
1. Heat the oil in a large saucepan over medium-low heat and add the chopped onions. Sauté for about 5 minutes until the onions are soft and translucent.
Be careful not to brown them too much and reduce the heat if necessary.
2. Add the garlic, coriander, turmeric, cinnamon, cardamom, ginger, black pepper, and a pinch of cloves. Stir constantly for 1-2 minutes, until the spices are well-coated in the oil and become fragrant.
3. Add the drained rice and stir through the spices for 1-2 minutes, ensuring all the grains are coated in the oily spice mixture.
4. Next, add the hot vegetable stock, butter, salt, raisins, and dried apricots. Stir until combined and bring the rice mixture to a simmer. Cover tightly with a lid (use something heavy if your lid doesn't fit snugly) and cook undisturbed over low heat for 15-18 minutes, or until all the water has been absorbed.
5. Remove the saucepan from the heat, keep the lid on and let the rice rest for 10 minutes. Fluff the rice with a fork to separate the grains.
6. Add the chopped pistachios and almonds, gently stirring them through the rice. Taste and adjust the seasoning if needed.
7. Finish with a flourish of chopped fresh coriander and, if desired, more nuts and dried fruit.
Top Tips
Rinse the rice: It gets rid of extra starch, so your rice won’t be sticky.
Don’t chop the nuts too small: You want a good crunch, not dust!
Check the lid: Make sure it seals tightly so the steam stays in, cooking the rice properly.
Let the rice rest: Give it 10 minutes after cooking to absorb any extra moisture and fluff up nicely.
Serving suggestions
- A fragrant chicken or lamb tagine.
- Grilled meats, like chicken, lamb chops, or beef kebabs.
- Fish, such as grilled salmon or spiced white fish.
- Roasted vegetables, like carrots, squash, and cauliflower.
- A side of Greek yoghurt or a tangy cucumber salad for added freshness.
It’s also lovely on its own as a hearty vegetarian main!
Storage
This Moroccan rice is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 1 day.
Be sure to cool the rice quickly before moving it to the fridge and always reheat it thoroughly before eating.
As rice can spoil quickly, it's best not to keep it for longer than a day for safety reasons.
Recipe
Moroccan Rice
Equipment
- 1 large lidded saucepan - cast iron works great!
Ingredients
- 2 tablespoons olive oil - or other cooking oil
- 1 medium onion, finely diced
- 1 teaspoon minced garlic - or garlic paste
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon coarse black pepper
- pinch of ground cloves
- 1 cup basmati rice, rinsed and drained
- 1¾ cups (420ml) hot vegetable stock - made from one stock cube
- 2 tablespoons butter - 30g/1oz
- 1 teaspoon salt
- 3 tablespoons raisins
- ½ cup dried apricots, chopped
- ¼ cup pistachios, roughly chopped
- ¼ cup almonds, toasted and roughly chopped
- coriander for garnish
Instructions
- Heat the oil in a large saucepan over medium-low heat and add the chopped onions. Sauté for about 5 minutes until the onions are soft and translucent. Be careful not to brown them too much and reduce the heat if necessary.2 tablespoons olive oil, 1 medium onion, finely diced
- Add the garlic, coriander, turmeric, cinnamon, cardamom, ginger, black pepper, and a pinch of cloves. Stir constantly for 1-2 minutes, until the spices are well-coated in the oil and become fragrant.1 teaspoon minced garlic, 1 teaspoon ground coriander, ½ teaspoon ground turmeric, ½ teaspoon ground cinnamon, ½ teaspoon ground cardamom, ½ teaspoon ground ginger, ½ teaspoon coarse black pepper, pinch of ground cloves
- Add the drained rice and stir through the spices for 1-2 minutes, ensuring all the grains are coated in the oily spice mixture.1 cup basmati rice, rinsed and drained
- Next, add the hot vegetable stock, butter, salt, raisins, and dried apricots. Stir until combined and bring the rice mixture to a simmer. Cover tightly with a lid (use something heavy if your lid doesn't fit snugly) and cook undisturbed over low heat for 15-18 minutes, or until all the water has been absorbed.1¾ cups (420ml) hot vegetable stock, 2 tablespoons butter, 1 teaspoon salt, 3 tablespoons raisins, ½ cup dried apricots, chopped
- Remove the saucepan from the heat, keep the lid on and let the rice rest for 10 minutes. Fluff the rice with a fork to separate the grains.
- Add the chopped pistachios and almonds, gently stirring them through the rice. Taste and adjust the seasoning if needed.¼ cup pistachios, roughly chopped, ¼ cup almonds, toasted and roughly chopped
- Finish with a flourish of chopped fresh coriander and, if desired, more nuts and dried fruit.coriander for garnish
Notes
Top Tips
Rinse the rice: It gets rid of extra starch, so your rice won’t be sticky. Don’t chop the nuts too small: You want a good crunch, not dust! Check the lid: Make sure it seals tightly so the steam stays in, cooking the rice properly. Let the rice rest: Give it 10 minutes after cooking to absorb any extra moisture and fluff up nicely.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Jo says
This looks fab!