Moroccan Rice is the easy upgrade that transforms ordinary white rice into a delicious side dish for a weeknight dinner. I will show you the simple steps I follow to get perfectly cooked rice that impresses everyone at the table.
I know that white rice recipes are a staple side dish for many family dinners, and I love to find easy ways to add that little extra something, to take plain rice and make it wow.
This Moroccan rice recipe features dried fruit and nuts, along with a blend of pantry staple spices to create a rice dish that is anything but boring.
Table of Contents
Why I think you will love this recipe
- One-pot rice side.
- Weeknight friendly.
- A quick flavour boost using store-cupboard spices.
What you need to make Moroccan rice
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- slivered almonds
- pistachios
- butter
- red onion
- basmati rice
- fresh garlic cloves
- Moroccan spice mix - homemade or store-bought
- salt
- chicken stock
- raisins
- dried apricots
- parsley/mint leaves (optional garnish)
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions for Moroccan rice
- Slivered almonds - chop some whole almonds or swap with another nut.
- Pistachios - substitute with another type of nut, such as cashews or pine nuts.
- Butter - use olive oil instead.
- Red onion - use white or brown onion.
- Moroccan spice mix - I use my own blend of cumin, coriander, paprika, ground cloves, ginger, turmeric and cinnamon; you can get the ratios here - or use a store-bought blend.
- Chicken stock - use chicken broth, vegetable stock or water.
- Raisins - substitute sultanas (golden raisins) or currants.
- Dried apricots - swap for dates.
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How to make Moroccan rice
- Toast the nuts, then remove from the pot.
- Add butter and fry the onion.
- Add garlic and rice.
- Add spice mix, dried fruits, salt, stock and bring to the boil, then turn down and cover with a lid.
My top tips for the best result
- If you are using a store-bought spice mix that includes salt, reduce the amount of salt accordingly to taste (my homemade Moroccan spice blend doesn't include salt).
- When cooking the onions, we don't want them to get any colour, just sweat down and get soft.
- Once your rice has come to the boil, put the lid on, turn down the heat and trust the process. Lifting the lid lets out the steam that is cooking the rice - especially in the final 10 minutes.
- I highly recommend using a timer; this will give you the best result.
Storage
Store any leftovers of this Moroccan rice pilaf in an airtight container in the fridge for 3 to 4 days.
Other recipes you may enjoy
Moroccan Couscous Salad Recipe - a delicious side dish made with grated carrot, hearty chickpeas, fresh herbs, couscous and raisins.
Moroccan Lamb Shanks - soft, tender lamb shanks, slow-cooked in Moroccan spices until the meat falls away from the bone!
📖 Recipe
Moroccan Rice
Ingredients
- ¼ cup slivered almonds
- ¼ cup pistachios roughly chopped
- 1 tablespoon butter
- 1 small red onion chopped
- 1 cup basmati rice rinsed and drained
- 2 fresh garlic cloves crushed
- 2 teaspoons Moroccan spice mix
- ¼ cup dried apricots roughly chopped
- ¼ cup raisins
- ¼ teaspoon cooking salt
- 2 cups chicken stock hot (see my notes)
- chopped parsley optional garnish
- small mint leaves optional garnish
Watch me make this recipe
Instructions
- Place a large saucepan over medium heat, add the nuts and fry (without oil or butter) until lightly toasted, then remove from the pot and set aside.¼ cup slivered almonds¼ cup pistachios
- Add butter to the same pot and gently fry the onion until it starts to soften.1 tablespoon butter1 small red onion
- Add rice and crushed garlic, then continue frying for another 30 seconds.1 cup basmati rice2 fresh garlic cloves
- Mix in spice mix, dried fruits, salt, stock and bring to the boil.2 teaspoons Moroccan spice mix¼ cup dried apricots¼ cup raisins¼ teaspoon cooking salt2 cups chicken stock
- Once it comes to the boil, cover with a tight-fitting lid and immediately turn the heat down to low, then cook for 15 minutes (without peeking!).
- When the 15 minutes are up, turn the heat off and leave to sit for 10 minutes (again, with the lid still unopened).
- Fluff the rice with a fork, then stir through the toasted nuts (set some aside for garnish if you like), garnish with chopped parsley and mint leaves (if using) and serve.chopped parsleysmall mint leaves
Notes
- If you are using a store-bought spice mix that includes salt, reduce the amount of salt accordingly (my homemade Moroccan spice blend doesn't include salt).
- Watch the nuts carefully as they toast; they can burn very quickly. Also, the shape of the slivered almonds (with their square sides) can make them tricky.
- When cooking the onions, we don't want them to get any colour, just sweat down and get soft.
- I heat the stock in a small jug in the microwave, this is just so it comes to the boil quicker in the pot to save time.
- Once your rice has come to the boil, put the lid on, turn down the heat and trust the process. Lifting the lid lets out the steam that is cooking the rice - especially in the final 10 minutes.
- I highly recommend using a timer for the best result.
Want to save this recipe?
Email yourself a link to this page and come back later.
Looks amazing! how much stock is required please?
I'm soooo sorry Aya - that would help, wouldn't it?!!! I have just added it in now!