This Moroccan Style Rice Pilaf Rice dish is easy to make and cooks in under 30 minutes. Fragrant Basmati rice cooked in a lightly spiced vegetable stock packed full of nutty pistachios and sweet dried apricots. Your perfect side dish for baked fish, Moroccan Spiced Pork Kebabs or chicken.

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Okay, so this rice dish is dee-licious! If you’re a fan of exotic flavours like you’ll see in my Moroccan Chicken & Rice or my Moroccan Spiced Pan Seared Tuna, you’ll want to make this dish. And if you’re new to these flavours, don’t be shy, just dive in and give it a try.

Why You’ll Want To Make This Pilaf

• Flavour – first and foremost, it’s delicious. I know I just said that, but this rice dish truly is bursting with flavour.
• Ease – Unlike many rice dishes, this dish all cooks in one pan. So it’s pretty easy to make and a super easy clean up.
• Can serve hot or cold – I’ve been making variations of this dish for years and have served it hot and cold. It’s not only great with comforting winter dishes like Slow Cooker Chicken Curry, but great at room temperature at a barbecue with Grilled Shrimp.

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Ingredients

• Dry goods – Basmati rice
• Liquid – Vegetable stock
• Fresh – onion and garlic
• Oil and spices – olive oil, dried turmeric and dried coriander
• Additions – pistachios and dried apricots

REMEMBER, The full recipe and instruction is always found at the end of the post in the recipe card.

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Instructions

1. Heat oil and garlic – Heat the olive oil in a medium sized skillet set over medium heat. Add the garlic and stir for just a minute.
2. Cook onions – Add the diced onions and stir well. Cook down over medium heat for about 5 – 7 minutes until soft.
3. Add spices – Add the ground turmeric and ground coriander. Give a really good stir and let it cook until fragrant for about 2 minutes.
4. Pour in rice – Add the rice and stir to completely coat in the onions and spices. Pour over stock and add the diced dried apricots. Stir to evenly distribute. Reduce heat to low, cover and leave to cook for about 15 minutes or until all the stock has absorbed and rice is tender.
5. Finish dish – Remove from heat. Add chopped pistachios and fluff with a fork. Can garnish with fresh chopped cilantro if desired.

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Notes About The Moroccan Pilaf Rice

• Measure liquid correctly – This is very important! I know the box is going to tell you to add way more liquid than is mentioned in this recipe. But please, don’t listen to the box. I’ve been making Basmati rice a long time and trust me, you don’t need as much liquid as the box says. You will end up with sticky rice if you use too much liquid.
• Don’t stir as it cooks – After you add the rice and stock, you need to cover the dish and leave it to cook as stated in the recipe. Stirring will create a creamier rice which is not what you are looking for. So just make sure to keep it covered and let it cook for the required time.
• Make sure to use a long grain rice – Pilaf rice dishes work best with long grain rice, so try to use either Basmati rice or another long grain white rice. Yes, you can even use a wild rice mix if you prefer like you will see in my Wild Rice Pilaf with Cranberries and Pine Nuts.

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Are There Any Substitutions I can Make To this Rice Pilaf Dish

• Basmati rice – I used Basmati rice, but you could use another long grain white rice or even wild rice mix.
• Vegetable stock – If you prefer a different flavour, you can use chicken, beef or even a seafood stock. It just depends on what flavours you want the rice to take on.
• Nuts and dried apricots – both of these worked really well in this dish. However, you could use any nuts that you like. Pine nuts or almonds would be a great choice. You could also use chopped dates or raisins for the sweetness.

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Frequently Asked Questions

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