0 from 3 votes
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!
Prep Time
10 mins
Cook Time
10 mins
resting time:
10 mins
Total Time
40 mins
Servings: 6 servings as a side
Calories: 327 kcal
Course:
Side Dish , Main Course
Cuisine:
Moroccan
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.
- 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.
- Add the drained rice and stir through the spices for 1-2 minutes, ensuring all the grains are coated in the oily spice mixture.
- 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.
- 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.
- Finish with a flourish of chopped fresh coriander and, if desired, more nuts and dried fruit.
Cup of Yum
Notes
- 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.
Nutrition Information
Calories
327kcal
(16%)
Carbohydrates
46g
(15%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
10mg
(3%)
Sodium
720mg
(30%)
Potassium
380mg
(11%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
710IU
(14%)
Vitamin C
3mg
(3%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings as a side
Amount Per Serving
Calories 327
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 720mg | 30% |
| Potassium | 380mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.