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Moroccan rice (pilaf)

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This moroccan pilaf is the most fragrant side dish! Basmati rice gets cooked with dried fruit and spices for an unforgettable experience!!

Moroccan rice (pilaf)

I was about to call this a delicious Middle Eastern recipe but suddenly I realized Morocco isn’t part of the Middle East! Located in Northwestern Africa, Morocco is an African country with many European and Middle Eastern influences (probably the reason for my confusion). These influences, among other things, have formed the Moroccan cuisine, mostly known for the use of spices, couscous, lamb, fruits and nuts. And if you’re fond of spices and dried fruits then you’re going to LOVE this Moroccan baked chicken with 11 spices! Today’s pilaf recipe features all these fragrant and exotic ingredients, creating a flavorful side dish that can accompany perfectly every meat dish or any other main you have in mind. It is also vegan and gluten-free!

Moroccan rice (pilaf) 5

Is pilaf simply cooked rice?

In a word, no. Pilaf is believed to be of Persian origin, describing a dish where grains are boiled in broth. So, it is much more than just boiled rice, since it absorbs all the flavors and nutrients of the broth. A Greek example of pilaf is this chicken soup risotto which is usually served in Cretan weddings (the numerous rice grains symbolize abundance, fertility and good luck!).
By now, I’m sure you understand that making pilaf is not hard at all. The simplest way to do it is use any kind of broth/stock instead of water in your favorite rice recipe (check my fluffy rice every time post for tips on how to make fluffy rice every time, with no effort and no rice cooker needed!)

Moroccan rice (pilaf) 2

In today’s recipe, I briefly sauté an onion with some olive oil, add the spices and a fragrant rice like basmati (jasmine rice will also do), give it a swirl or two until it cooks a little, and then add the vegetable (or chicken) stock. At the end I add some dried fruit and roasted almonds and I’m done! This pilaf is perfect as a side dish, especially during holidays and celebrations, because all the spices, the almonds and the dried fruit give it a festive character and a rich taste!

Searching for recipes with festive character? This mint and cinnamon creamy cheesecake with matche ganache will enthuse you!

Some notes/tips:

  • A pot with a glass lid works best for this recipe, since you can always check what’s going on inside.
  • Wait until almost all of the water is gone, turn off the heat, fluff up the rice, close the lid and let it rest for 15-20 minutes.
  • Dried fruit really add to this dish, but try not to overdo it because it can become overly sweet.
  • Make your own spice combinations and tell me how it turned out!
Moroccan rice (pilaf) 1

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Moroccan rice (pilaf)
Print
Moroccan rice (pilaf)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
This moroccan pilaf is the most fragrant side dish! Basmati rice gets cooked with dried fruit and spices for an unforgettable experience! It is also vegan and gluten-free.
Course: Appetizer, Side Dish
Cuisine: gluten-free, Mediterranean, Moroccan, vegan
Keyword: dried fruit, moroccan, recipe, rice, spices
Servings: 6
Calories: 336 kcal
Author: The Hungry Bites
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1/2 teaspoon cumin
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cloves (or 2-3 whole cloves)
  • 1/4 teaspoon cardamom (or 5-6 cardamom pods)
  • 1 stick cinnamon
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 cups basmati rice
  • 3 cups vegetable stock or water (you can also use chicken stock if you’re not vegan)
  • 1/4 teaspoon saffron
  • 3 dates, finely chopped
  • 3 dried apricots, finely chopped
  • 1/4 cup raisins, chopped
  • 1/4 cup roasted almonds, crashed
Instructions
  1. Place the onion and the olive oil in a large pot and sauté under medium heat for 2-3 minutes. Add cumin, allspice, cloves, cardamom, cinnamon stick, bay leaves, pepper and rice and stir until rice gets a white color, about 2-3 minutes.

  2. Add the stock (or water), salt and saffron, cover the pot and wait until it starts to boil. Reduce heat to a gentle simmer and cook covered until almost all of the water is absorbed, about 10-15 minutes.

  3. Turn off the heat, add the dried fruits and almonds and stir/fluff up gently with a fork. Cover the pot and let the pilaf rest for 15-20 minutes.
  4. Eat!
Recipe Notes
  • For a more “al dente” rice you can use 2 1/2 cups water.
  • Discard the bay leaves and cinnamon stick (and cloves and cardamom pods if used whole) before serving.

Liked this pilaf recipe? Don’t miss this Lebanese rice and lentil pilaf (Mujadara)!

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    Lentil & Bulgur Salad

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Moroccan rice (pilaf) 6
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Comments

  1. Kristina says

    at

    Delicious! I attended a Morrocan themed potluck and made this recipe; all of the guests gushed over how delicious it was and requested your recipe.

    I doubled the recipe without issues; I used cardamom pods (6) instead of powder.

    It is incredibly, blissfully fragrant, flavorful, and has wonderful color and presentation.

    I will be making it again!

    Reply
    • Makos says

      at

      Thank you very much Kristina, you just made me very happy!!! 🙂 🙂
      Great idea regarding the pods, I’ll edit the recipe accordingly!

      Reply
  2. Maria says

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    This is a wonderful recipe!

    Reply
    • Makos says

      at

      Thank you!!! 🙂

      Reply
  3. Megan says

    at

    Great Recipe! It’s my go to for a Moroccan lamb side. Lovely pictures and directions as well.

    Reply
    • Makos says

      at

      Thank you so much Megan! I am really happy you like this recipe, since this is also a favorite of mine!

      Reply
  4. Fredah says

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    Thank you for this recipe…it’s currently my go to recipe for wowing guests

    Reply
    • Makos says

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      I’m so pleased to hear that Fredah, thank you!

      Reply
  5. Saffron Morocco says

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    thank you

    Reply
  6. Macie says

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    I cannot afford saffron, would turmeric be an acceptable substitute? Or would you recommend something else?

    Reply
    • Makos says

      at

      Hi Macie,
      Yes, if you like the taste go for it, otherwise just omit the saffron and don’t add anything else

      Reply

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Makos I'm Makos. I am a passionate cook and an even more passionate eater. Take a look around for some delicious Mediterranean inspired recipes!

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