One Pot Simple Moroccan Rice Pilaf

🧾 Ingredients overview

In this section, I've outlined the key ingredients and why they're essential in the recipe. For precise measurements, refer to the recipe card at the bottom of the page.

• Basmati rice: The heart of our pilaf, Basmati rice is known for its distinct fragrance and long, slender grains. It cooks up fluffy and absorbs the flavors of the spices beautifully. *Use brown basmati rice if you prefer.
• Spices: A blend of ground spices, including coriander, fennel, turmeric, and cardamom, brings depth and warmth to the dish.
• Onion and garlic: Finely chopped white onion and minced garlic add savory layers and enhance the overall flavor profile of the pilaf.
• Saffron (optional, but recommended): Saffron strands, steeped in boiling water, offer a luxurious golden hue and a subtle, exotic aroma. While optional, saffron is highly recommended if you have access to it, as it elevates the pilaf to a whole new level.
• Dried fruits: A mixture of dried fruits, such as apricots, raisins, and cherries, introduces a hint of natural sweetness and chewy texture, contrasting the savory rice and spices.
• Toasted almonds and pistachios: These nuts provide a satisfying crunch and a nutty richness that complements the overall flavor profile of the pilaf.

👩🏻‍🍳 How to make Moroccan rice pilaf step by step

1. Rinse Rice: Rinse the Basmati rice until the water runs clear.
2. Saffron infusion (optional): Steep 6 saffron strands in ¼ cup boiling water for 10 mins.
3. Sauté Aromatics: In a saucepan, heat the olive oil. Cook the chopped onion until soft (4 mins). Add the spices and minced garlic clove. Cook for about 1 minute until fragrant.
4. Stir in the rice: Stir in rice and sauté for 3 mins. Add saffron water, 1 ¼ cups additional water, salt, and pepper. Simmer covered for 15-18 mins until liquid is absorbed.
5. Add Dried Fruits and rest: Lay the mixed dried fruits on top of the rice and place the lid back on the pot. Cover and rest for 10 mins. *This softens the dried fruit and releases their flavor and oils.
6. Finish and serve: Stir in the toasted chopped nuts, fluff the rice with a fork and serve warm.

🍯 Storing and reheating leftovers

• Fridge: Allow any leftover rice to cool to room temperature. Then, transfer it to an airtight container and refrigerate it within two hours of cooking. Properly stored, it can be refrigerated for up to 3-4 days.
• Freezer: To freeze the pilaf for longer storage, place it in an airtight freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn. Moroccan rice pilaf can be frozen for up to 2-3 months.

Reheating Leftovers:

• Fridge: When reheating from the fridge, place the desired portion in a microwave-safe dish. Add a small splash of water to help refresh the rice, cover it with a microwave-safe lid or microwave-safe plastic wrap, and heat it in the microwave in 30-second intervals. Stir the rice between intervals until it's heated through.
• Freezer: If reheating from the freezer, first allow the frozen pilaf to thaw in the fridge overnight. Once thawed, you can follow the same reheating instructions as for leftovers from the fridge.

Remember always to reheat rice thoroughly until it's steaming hot to ensure food safety. Additionally, you can drizzle a bit of water or broth over the rice before reheating to help maintain its moisture and prevent it from becoming dry.