Moroccan Rice Pilaf with Apricots
This Moroccan Rice features fluffy basmati rice infused with warm spices like cumin, coriander, turmeric, and cinnamon. Sweet dried apricots soften in the steam while toasted almonds add crunch. A vibrant, one-pot side dish that pairs beautifully with chicken, lamb, seafood, or roasted vegetables. Easily made vegetarian with vegetable broth.
Servings: 4
Calories: 407kcal
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.
- Heat a large saucepan, melt the butter over medium-low heat. Add the onion and garlic, cook for 2 to 3 minutes, stirring often.
- 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.
- Turn off the heat, add the apricots but do not stir. Place the lid back on and let the rice rest for 10 minutes.
- 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.
Notes
🌡️ STORAGE
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to restore moisture.
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