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This simple Moroccan rice pilaf is a one pot rice wonder. Fragrant with spices, nuts and dried fruit it's simple enough for weeknights and hearty enough to be dinner on it's own. A totally vegan, whole grain dish made with brown rice and spices.  #plantbased #moroccan #rice

Nourishing One Pot Simple Moroccan Saffron Rice Pilaf

This simple Moroccan saffron rice pilaf is a one pot rice wonder. Nutty and nourishing brown rice, cooked with saffron and ginger and tossed with Moroccan spices and mixed dried fruit and nuts. Simple enough for weeknights and hearty enough to be dinner on it's own.
Course Dinner, Side Dish
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 388kcal
Author Debs


  • 6 strands saffron
  • 1/4 cup boiling water
  • 1 cup brown rice
  • 1 Tablespoon vegetable oil
  • 1 1/4 cup water
  • 1 white onion diced
  • 1 clove garlic minced
  • 1 Tablespoon ginger minced

For the spice mix

  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon sesame seeds
  • 3 green cardamom pods popped

For the fruit and nut mix

  • 1/4 cup dried apricot
  • 1/2 cup mixed dried fruit e.g. dried cherries raisins, sultanas & currants
  • 1/4 cup sliced almonds toasted
  • 1/4 cup roasted shelled pistachios chopped


  • Bloom the saffron strands in 1/4 cup of boiling water. Set aside for about 10 minutes.
  • Heat the Tablespoon of oil in a medium saucepan over a medium heat. Add the garlic and onion and sweat until they’re soft and translucent.
  • Add the brown rice, the saffron water and the remaining 1 1/4 cup water. Bring to the boil and cover with a lid. Turn the heat down to simmer and leave covered and simmering for 20 minutes.
  • While the rice is cooking, use a dry non stick frying pan to toast the spice mix. Heat the pan over a medium heat and add the spices. Toast for about 4 minutes, until all the spices are starting to colour and are very fragrant. Blend the spices to a powder either in a spice grinder or with a mortar and pestle.
  • Once the rice is cooked, mix through the spices and the dried fruit.
  • Serve with pomegranate arils and micro greens.