This Moroccan Rice Pilaf is the side dish that quietly steals the show. The basmati rice cooks up soft and fluffy with beautifully separate grains, not sticky, not clumpy, just light, tender perfection. Warm spices like cumin, coriander, turmeric, and cinnamon give it that unmistakable Moroccan-inspired flavor, while sweet dried apricots and toasted nuts add little bursts of contrast in every bite.
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While this isn't a traditional Moroccan recipe, it's inspired by classic flavor pairings found in Moroccan cuisine, like warm spices, dried fruit, and herbs working together in perfect balance. You can serve with traditional dishes like baked lamb shoulder chops and harissa chicken, but you might be surprised how well it pairs with cast iron bavette steaks and BBQ chicken thighs.
While I was developing this recipe, I surveyed my readers about their preferences, and there were two things that stuck out to me. First off, everyone wanted apricots over raisins. Although some people preferred a 50/50 split (which you can do). And people wanted a complex spice profile that wasn't overtly cinnamon. To accommodate this, I went with a cinnamon stick rather than ground cinnamon.
📖Why My Recipe Works
- Adding apricots during the resting phase keeps the rice fluffy while allowing the fruit to soften.
- Toasting the rice in butter before adding broth builds a nutty foundation that complements the warm spice blend.
- Almonds are stirred in just before serving so they stay crunchy.
🧾Ingredient Notes
- Basmati Rice - Choose any long-grain rice for the best texture. Short-grain varieties will not produce the same distinct grain structure.
- Broth - To make this dish vegetarian, simply use vegetable broth.
- Dried Apricots - Unsulfured apricots are darker in color and have a more natural flavor, while sulfured apricots are brighter and slightly tangier. A 50/50 mix of apricots and golden raisins can be used if desired. I prefer low sugar or no sugar added.
- Almonds - I used slivered almonds but you can roughly chop whole almonds.
- Spices- Ground spices should be fragrant and vibrant in color, dull or faded spices will result in flat flavor. I chose whole cinnamon sticks rather than ground cinnamon for a lighter flavor.
- Butter - Olive oil may be substituted if preferred.
⏲️How to Make Moroccan Rice
- Sauté the onion and garlic until fragrant but not browned. Stir the drained rice into the butter mixture and cook for about 2 minutes. This step lightly coats the grains and enhances texture.
- Lightly toast the almonds in a dry skillet. Watch closely... I burned 2 batches when testing this recipe!
- Once cooking time is up, turn off the heat. Scatter diced apricots over the top. Do not stir. Cover and let the steam soften them for 10 minutes.
- Fluff the rice with a fork. Remove the cinnamon stick. Stir in toasted almonds and fresh parsley just before serving.
👩🏻🍳 Expert Tips
- Rinsing the rice removes excess starch so the grains stay separate instead of sticky.
- Do not lift the lid while the rice simmers. Trapped steam is what finishes cooking the grains evenly and keeps the texture light instead of gummy.
- If you don't have a cinnamon stick use a pinch of cinnamon (i.e. < ⅛ teaspoon).
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Moroccan Rice Pilaf with Apricots
Ingredients
- 1 cup basmati rice or other long grain white rice
- 2 Tablespoons unsalted butter
- ⅔ cup minced onion
- 2 cloves garlic minced
- 2 cups chicken stock or vegetable broth
- ¾ teaspoon kosher salt
- ½ teaspoon coriander
- ½ teaspoon ground ginger
- ½ teaspoon turmeric powder
- ½ teaspoon cumin
- 1 cinnamon stick
- 18 pieces dried apricots diced- about ½ to ⅔ cup
- 2 Tablespoons minced fresh parsley
- ¾ cup slivered almonds toasted
Instructions
- Begin by rinsing the rice in a fine mesh strainer until the water runs clear. Set aside.1 cup basmati rice
- Heat a large saucepan, melt the butter over medium-low heat. Add the onion and garlic, cook for 2 to 3 minutes, stirring often.2 Tablespoons unsalted butter, ⅔ cup minced onion, 2 cloves garlic
- Add the drained rice and stir to toast it for 2 minutes. Add the spices, salt, and chicken broth. Increase the heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes.¾ teaspoon kosher salt, ½ teaspoon coriander, ½ teaspoon ground ginger, ½ teaspoon turmeric powder, ½ teaspoon cumin, 1 cinnamon stick, 2 cups chicken stock
- Turn off the heat, add the apricots but do not stir. Place the lid back on and let the rice rest for 10 minutes.18 pieces dried apricots
- Toast almonds in a dry skillet over medium-low heat, stirring constantly for 2 to 4 minutes until lightly golden and fragrant, then immediately transfer to a plate to prevent burning.
- Fluff the rice with a fork. Stir in the almonds and parsley. Salt and pepper to taste.2 Tablespoons minced fresh parsley, ¾ cup slivered almonds
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