Moroccan rice (pilaf)
This Moroccan pilaf is simple to make but turns out delicious every time. Basmati rice is cooked with raisins, dried fruit and spices for an unforgettable experience! Suitable for a vegan, vegetarian and gluten-free diet.
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
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Saute: 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.
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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 5 - 10 minutes.
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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 15-20 minutes.
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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