Moroccan Rice
Fragrant Moroccan rice pilaf with spices, dried fruit and nuts - perfect with tagine, grilled meats or enjoyed on its own. Simple, flavorful, and delicious!
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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
Calories: 327kcal | Carbohydrates: 46g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 720mg | Potassium: 380mg | Fiber: 4g | Sugar: 8g | Vitamin A: 710IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg