Moroccan Pilaf Recipes

BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS

Steps:

• Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
• Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.

MOROCCAN RICE PILAF

Steps:

• Preheat oven to 350°F.
• Melt butter on medium-low heat in a small ovenproof pot.
• Fold in onions and stir well.
• Cook for 3-4 minutes until onions turn translucent but are not browned.
• Add cumin, cayenne pepper, paprika and rice.
• Stir well so that the rice is evenly coated with butter.
• Cook for 3-4 minutes.
• Stir in stock and raisins.
• Bring to a boil on high heat.
• Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes.
• Fold in salt, pepper and almonds before fluffing with a fork and serving.
• Enjoy!

MOROCCAN SAFFRON RICE PILAF RECIPE WITH VEGETABLES

Steps:

• Gather the ingredients.
• In a sauce pan, heat the stock almost to boiling and hold warm.
• Heat the saffron threads carefully for a minute in a small skillet, just until dry enough to crumble. Crush them and add to the stock.
• While the stock is heating, combine the remaining ingredients in a deep skillet or 4-quart pot.
• Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
• Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer and taste for salt. Adjust the seasoning as desired.
• Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
• Fluff the rice with a fork, and serve.
• Enjoy.

MOROCCAN RICE PILAF

Steps:

• Preheat Oven to 375°. Lightly oil a shallow baking dish (1 1/2 quart)
• In a large pan heat the pan to medium high, add olive oil and swirl to coat the pan. Then add the almonds, carrots and onions and cook until caramelized. About 5 minutes.
• Add the cinnamon and stir for 1 minute. Add rice and toast until translucent about 1 minute.
• Stir in broth, salt, orange juice, zest, cranberries and cayenne pepper. Bring to a boil and boil for 2 minutes. Then remove from the heat.
• Transfer the mixture to the prepared baking dish and bake uncovered about 45 -55 minutes until all the liquid has been absorbed. Sprinkle with chives garnish and serve.
• This rice is also fantastic server warm, or at room temperature. You can make this the day ahead and warm in the oven if you wish.

MOROCCAN VEGETABLE PILAF

Steps:

• Heat the oil in a pan
• Add the cinnamon stick and allow to infuse for two minutes
• Add the vegetables, season with salt and pepper and cook for 10 minutes until soft
• Add the Tilda Steamed Basmati rice, chickpeas, lemon and sultanas
• Cook on a medium heat for around 5 minutes until heated through
• Add the chopped parsley and fluff the rice with a fork
• Transfer to a serving dish, scatter over the flaked almonds, add dollops of Greek yoghurt and drizzle over the harissa paste

MOROCCAN RICE (PILAF)

Steps:

• Saute: 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.
• Simmer: 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 5 - 10 minutes.
• Rest: 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.

NOURISHING ONE POT SIMPLE MOROCCAN SAFFRON RICE PILAF

Steps:

• 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.

MOROCCAN PILAF

Steps:

• Preheat oven to 375 degrees F.
• Lightly oil a shallow 1 1/2 quart ovenproof casserole.
• In a large skillet, heat oil. Saute the almonds over medium heat until browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 minutes.
• Add the rice and cook, stirring,until translucent, 1 minute.
• Stir in the stock, currants, orange zest, and cayenne pepper. Bring to boil; remove from heat.
• Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes.
• Garnish with chives and serve.

MOROCCAN RICE PILAF

Steps:

• 1. Melt butter on medium-low heat in a small ovenproof pot. Stir in onions, and cook for 3 to 4 minutes or until onions are translucent (but not browned or caramelized).
• 2. Add cumin, turmeric, cinnamon and rice, and stir well so that the rice is evenly coated with butter. Cook for 1 more minute.
• 3. Stir in stock and dried fruit. Bring to a boil on high heat. Once the stock comes to a boil, cover the pot, reduce heat to low, and let simmer 15 to 18 minutes or until rice is light and fluffy and has absorbed nearly all of the liquid.
• 4. Just before serving, stir in salt, pepper and almonds, and fluff with a fork. Serve immediately while still hot.