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Moroccan Rice Pilaf

Prep Time35 mins
Course: Side Dish
Cuisine: Moroccan
Servings: 6


  • 2 tbsp olive oil
  • 1 onion medium, finely chopped
  • 1/2 tsp cumin
  • 1/4 tsp allspice
  • 1/8 tsp ground cloves or 2-3 whole cloves
  • 1/4 tsp cardamom or 5-6 cardamom pods
  • 1 stick cinnamon
  • 2 bay leaves
  • salt
  • pepper
  • 2 cups basmati rice or jasmine
  • 3 cups vegetable stock or water, you can also use chicken stock if you're not vegan
  • 1/4 tsp saffron
  • 3 dates finely chopped
  • 3 dried apricots finely chopped
  • 1/4 cup raisins chopped
  • 1/4 cup roasted almonds crashed


  • Place the onion and the olive oil in a large pot and sauté under medium heat for 2-3 minutes. Add cumin, allspice, cloves, cardamom, cinnamon stick, bay leaves, pepper and rice and stir until rice gets a white color, about 2-3 minutes.
  • Add the stock (or water), salt and saffron, cover the pot and wait until it starts to boil. Reduce heat to a gentle simmer and cook covered until almost all of the water is absorbed, about 10-15 minutes.
  • Turn off the heat, add the dried fruits and almonds and stir/fluff up gently with a fork. Cover the pot and let the pilaf rest for 15-20 minutes.


For a more “al dente” rice you can use 2 1/2 cups water.
Discard the bay leaves and cinnamon stick (and cloves and cardamom pods if used whole) before serving.