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    Home » Recipes » Pasta and rice

    Best Moroccan rice pilaf recipe

    Modified: Jun 18, 2023 · Published: Sep 15, 2021 by Makos

    Jump to Recipe Print Recipe

    This Moroccan spiced rice (pilaf) with nuts, raisins and saffron is an authentic recipe perfect as a side dish for every occasion.

    This is a photo of a plate with Moroccan rice pilaf with saffron, raisins, dried fruit and almonds.
    Jump to:
    • What is pilaf
    • Ingredients
    • Instructions
    • Variations - Substitutions
    • Storage - Reheating
    • FAQ
    • 📖 Recipe

    Forget the plain, blunt rice that needs a generous amount of turkey chili to soak up the juices and become flavorful.

    This Moroccan pilaf, also known as north African rice, will reveal to you the diversity of the Mediterranean cuisine.

    It is bold, aromatic, with contrasting textures and flavors from the added nuts, the dried fruit and the spices used, with saffron being the protagonist. These characteristics make it a popular choice among lovers of Moroccan cuisine. 

    Located in Northwestern Africa, Morocco is a North African country with many European and Middle Eastern influences.

    These influences, have formed the Moroccan cuisine, mostly known for the use of spices, couscous, lamb, fruits and nuts. If you're fond of spices and dried fruits then you're going to LOVE this Moroccan baked chicken with 11 spices!

    This pilaf is perfect as a side dish for every occasion, but especially during holidays and celebrations, because of the warm, sweet and spiced taste that gives it a festive character.

    Moroccan rice with raisins and nuts served on a large plate.

    What is pilaf

    Pilaf, also known as pilau or pulao, is a rice dish made by cooking rice with various ingredients such as meat, vegetables, and spices. It is a popular dish in many cuisines around the world, including Middle Eastern, Central Asian, and Indian cuisines.

    What makes a pilaf a pilaf?

    Mostly the cooking method is what makes a pilaf.

    This type of rice dish is typically cooked using the absorption method, where rice is cooked with the other ingredients and liquid until it becomes tender and absorbs all the flavors.

    Because you don't strain the rice, the ratio of liquid to rice is important to achieve the desired texture.

    What is Moroccan rice?

    Moroccan rice is a side dish made with long-grain rice which gets cooked in stock or broth with spices and some other ingredients like dried fruit and nuts.

    It has a nutty, slightly sweet and earthy taste which is accentuated by the combination of the spices used. Sometimes it can contain meat like chicken or lamp. You will also find it under the name Moroccan Pilaf.

    This recipe for Moroccan pilaf is simple to make but turns out delicious every time. Basmati rice is cooked with almonds, raisins, dried apricots, saffron and other spices for an unforgettable experience!

    Moroccan rice (pilaf) 5

    Ingredients

    To make this authentic Moroccan rice recipe you'll need the following ingredients:

    • Basmati rice
    • Olive oil
    • Onion
    • Vegetable stock, chicken broth or water (you can also use chicken broth if you're not vegan)
    • Saffron
    • Roasted almonds
    • Bay leaves
    • Salt and black pepper to taste
    • Dried fruit: raisins, dried apricots, dates
    • Spices: cumin, allspice, cardammom, ground cloves, cinnamon stick, bay leaves

    Ingredient notes

    Spices: Don't be alarmed by the number of spices. Even if you don't have them all, the pilaf will still be delicious.

    Basmati rice: Moroccan pilaf is traditionally made with long-grain rice, which results in light, fluffy grains that don't clump together when cooked. Best options are Basmati or Jasmine rice.

    Instructions

    To make this easy recipe for Moroccan rice pilaf, follow this simple step-by-step guide:

    Step 1. Rinse the rice and drain very well (for not parboiled rice).

    Step 2. Saute: Cook the spices with some olive oil over medium heat and then add the rice. Sauteing the rice will give it a nutty taste which pairs perfectly with the rest of the ingredients.

    Step 3. Boil: Add the liquid (chicken broth, vegetable stock or water) and bring it to a boil. Reduce to a gentle simmer and cook until all the liquid is absorbed.

    Step 4. Add the nuts and the dried fruit. Add the dried fruit and the nuts and stir/fluff up gently with a fork. Cover the pot and let the pilaf rest for 10 minutes.

    Moroccan rice (pilaf) 2

    Variations - Substitutions

    Instead of Basmati rice you can use Jasmin or another long-grain white rice. Long grain brown rice will also work.

    Raisins, dates and dried apricots are used in this recipe. You can replace them with other dried fruit such as dried cranberries, dried mango or currants.

    Roasted almonds can be replaced with pine nuts, cashew nuts, hazelnuts, pecans, walnuts.

    Olive oil can be substituted with butter.

    Garnishes: Fresh herbs like cilantro or parsley are often used as garnishes for Moroccan pilaf. They add a touch of freshness and brighten the flavors of the dish.

    Storage - Reheating

    Moroccan rice will last for 2-3 days when stored in the fridge inside an airtight container.

    To reheat in the microwaves: Transfer the rice to a microwave-safe container and select the medium-high power level. Microwave for 2-3 minutes or until steamy.

    To reheat in the oven: Transfer the rice to an oven-safe container, sprinkle with 1 tablespoon of water and cover with aluminum foil. Gently reheat in a medium oven for 10-15 minutes.

    What to serve Moroccan rice with

    This pilaf recipe is a flavorful side dish that can accompany perfectly every grilled meat or any other main dish you have in mind. It is also vegan and gluten-free.

    Some great pairing ideas are the following:

    • A plate with falafel with a bowl of tahini sauce and lemon wedges.
      Falafel recipe (all the secrets)
    • Minty Greek lamb kofta kebabs with yogurt & tomato sauce feat.
      Minty Greek lamb kofta kebabs with yogurt & tomato sauce
    • Baked Sole with Mediterranean sauce f
      Baked Sole with Mediterranean sauce
    • Healthy Honey-Balsamic skillet chicken with dried fruit
      Healthy Honey-Balsamic skillet chicken with dried fruit

    Some notes/tips:

    Want your rice to be fluffy and separated? Add 1-2 tablespoons of lemon juice into the pot while the rice is cooking. The acidity of the lemon juice keeps the starch inside the grains, so that the rice is not sticky when done.

    A wide saucepan with a glass lid works best for this recipe, since you can always check what’s going on inside.

    Dried fruit really add to this dish, but try not to overdo it because it can become too sweet.

    FAQ

    Is pilaf the same as rice?

    In a word, no. Rice is most of the times cooked in water whereas, according to wikipedia pilaf is cooked in an aromatic stock or broth. Pilaf is believed to be of Persian origin and it is much more than just boiled rice, since it absorbs all the flavors and nutrients of the broth.
    A Greek example of another type of pilaf is this chicken soup risotto which is usually served in Cretan weddings (the numerous rice grains symbolize abundance, fertility and good luck!).

    Why is my Rice Pilaf mushy?

    Here are the most common reasons that your rice pilaf is mushy:
    Too much liquid: Adding too much liquid to the rice will make it mushy and overcooked. For parboiled long-grain rice the usual ratio is 1 ½ cups water per 1 cup of rice.
    Not the right type of rice: For an authentic pilaf, a long-grain rice variety should be used. Using risotto rice, sushi rice or another kind of rice can result in mushy, sticky rice.
    Not using parboiled rice: parboiled rice has been partially boiled in the husk, a procedure which helps it remain fluffy and separated.
    The rice was not rinsed before cooking: Rinsing the rice before cooking gets rid of excess starch which can cause the rice to look mushy.

    Is it necessary to wash rice for pilaf?

    Parboiled Basmati rice doesn't need rinsing because it has already been rinsed, steamed and dried.
    Regular rice needs to be washed before cooking since this is something that removes any dirt but also reduces the amount of arsenic that the rice may contain.

    Similar recipes you'll love:

    • Mujadara with crispy onions in a plate.
      Lebanese Mujadara (Lentils and Rice Recipe)
    • A bowl with lemon garlic pearled couscous.
      Best Lemon Garlic Pearl Couscous Recipe
    • Creamy mushroom risotto without wine, featured image.
      Best creamy mushroom risotto recipe without wine
    • Greek whole stuffed chicken with rice and chestnuts f
      Greek whole stuffed chicken with rice and chestnuts

    📖 Recipe

    Moroccan rice pilaf featured image.

    Best Moroccan rice pilaf recipe

    Makos
    This Moroccan spiced rice (pilaf) with nuts, raisins and saffron is an authentic recipe perfect as a side dish for every occasion.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Appetizer, Side Dish
    Cuisine gluten-free, Mediterranean, Moroccan, vegan
    Servings 6
    Calories 336 kcal

    Ingredients
     

    • 2 tablespoons extra-virgin olive oil
    • 1 medium onion, finely chopped
    • ½ teaspoon ground cumin
    • ¼ teaspoon allspice
    • ⅛ teaspoon ground cloves (or 2-3 whole cloves)
    • ¼ teaspoon cardamom (or 5-6 cardamom pods)
    • 1 stick cinnamon
    • 2 bay leaves
    • Salt and black pepper to taste
    • 2 cups Basmati rice, parboiled
    • 3 cups vegetable stock or water (you can also use chicken stock if you're not vegan)
    • ¼ teaspoon saffron
    • 3 dates, finely chopped
    • 3 dried apricots, finely chopped
    • ¼ cup raisins, chopped
    • ¼ cup roasted almonds, crashed

    Instructions
     

    • Saute: transfer the onion and the olive oil in a large pot and sauté over medium heat for 2-3 minutes. Add the cumin, the allspice, the cloves, the cardamom, the cinnamon stick, the bay leaves, the black pepper and the rice and stir until the rice gets white in color, about 2-3minutes.
    • Simmer: 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 8 - 10 minutes.
    • Rest: 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 10-15 minutes.

    Notes

    • For a more "al dente" rice, use 2 ½ cups water per 2 cups of rice.
    • Discard the bay leaves and cinnamon stick (and cloves and cardamom pods if used whole) before serving.
    • For the Basmati rice choose the type that says it needs 10-12 minutes cooking time.
    • If the Basmati you choose is not parboiled, the cooking time on the packaging will be 20 minutes or longer. In that case the amount of liquid required will be more than 3 cups, and it's best to follow the packaging directions.
    • A rice that is not parboiled should be rinsed before cooking: transfer it to a sieve, rinse under running water for 1 minute and let it drain well. 
    Liked this pilaf recipe? Don't miss this Lebanese rice and lentil pilaf (Mujadara)!

    Nutrition

    Calories: 336kcal
    Tried this recipe?Let us know how it was!

    If you like this recipe, Pin it!

    Moroccan rice (pilaf) 6

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    Comments

      5 from 6 votes (2 ratings without comment)

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    1. Kristina says

      January 28, 2018 at 5:11 pm

      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

        January 28, 2018 at 9:43 pm

        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

      February 02, 2018 at 6:40 am

      This is a wonderful recipe!

      Reply
      • Makos says

        February 02, 2018 at 8:19 pm

        Thank you!!! 🙂

        Reply
    3. Megan says

      May 11, 2018 at 9:09 pm

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

      Reply
      • Makos says

        May 13, 2018 at 3:47 pm

        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

      June 02, 2019 at 11:25 am

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

      Reply
      • Makos says

        June 02, 2019 at 8:48 am

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

        Reply
    5. Macie says

      November 03, 2020 at 6:41 am

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

      Reply
      • Makos says

        November 03, 2020 at 7:55 am

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

        Reply
    6. jude says

      January 23, 2021 at 5:20 pm

      I once made a fantastic recipe for Moroccan stuffed onions and then lost the recipe and I’ve never been able to find it. It had a wonderful fragrant gravy and I’ve been looking for ages for a similar recipe but never had any luck. This recipe seems perfect! I’m going to use it to stuff some big Spanish onions and I’ll add a touch more stock to get the lovely gravy that oozes out of the onions as they roast. Can’t wait to try it now!

      Reply
      • Makos says

        January 23, 2021 at 3:28 pm

        Sounds good to me!!! Bon appetit 🙂

        Reply
    7. Anna says

      June 11, 2023 at 9:48 pm

      5 stars
      I was skeptical about the spices ta first, but it was delicious! I will be making it very often from now on.
      Thanks for the recipe Makos!

      Reply
      • Makos says

        June 11, 2023 at 7:39 pm

        Hi Anna, thank you for your kind words!

        Reply
    8. Fedra says

      June 21, 2023 at 1:24 am

      5 stars
      What an amazing recipe! The saffron, the raisins, the almonds, all pair together so well? Also toasting the rice made it smell so good! Everyone should make this recipe.

      Reply
      • Makos says

        June 20, 2023 at 10:34 pm

        Thank you so much!

        Reply
    9. Anna James says

      June 24, 2023 at 2:03 am

      5 stars
      Words are not enough to describe how fragrant and tasty this pilaf is. Thank you for this recipe!

      Reply
      • Makos says

        June 24, 2023 at 8:49 am

        Thank you so much Anna!

        Reply
    10. Roisin says

      August 31, 2023 at 5:57 pm

      5 stars
      Such a good recipe, I love it! Really tasty. I didn’t have dates or saffron but that didn’t seem to matter. I just substituted with dried cranberries and raisins, flaked almonds and pistachios. Yummmm!

      Reply
    11. Anja says

      October 18, 2024 at 12:15 am

      WOW...WoW...wow!!! That was EXTREMELY good. I made it with Moroccan Chicken with Ras El Hanout, garlic and lemon. Talk about a flavor explosion. Thanks for sharing the recipe.

      Reply
      • Makos says

        October 18, 2024 at 5:18 am

        Thank you so much Anja, I ‘m very happy you liked it!

        Reply
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