Best Moroccan Pilaf Recipes

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MOROCCAN RICE PILAF



Moroccan Rice Pilaf image

The word pilaf is enough to send me right to the dining table with a mouth that can't wait any longer to begin my meal. This is a wonderful pilaf(pulao) from the Thursday magazine dated August 10-16'06. Enjoy!

Provided by Charishma_Ramchanda

Categories     Long Grain Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 teaspoon unsalted butter
1/2 cup finely chopped onion
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 cup white basmati rice
1 1/2 cups water or 1 1/2 cups vegetable stock
fresh ground black pepper, to taste
1/4 cup sliced almonds
1/4 cup raisins

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 RICE PILAF WITH SAFFRON



Moroccan Rice Pilaf With Saffron image

This delicious rice pilaf can stand alone as a side dish, but it's great served as a bed for savory Recipe#414809. CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/saladsandsidedishes/r/Mor_rice_pilaf.htm

Provided by Annacia

Categories     Long Grain Rice

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 17

2 cups long grain rice
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 -2 cinnamon stick
1/2 teaspoon salt (to taste)
1/2 teaspoon ginger
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 cup fresh cilantro, chopped
1/4 cup peas (fresh or frozen)
1 red bell pepper, finely chopped (or yellow bell pepper)
1 carrot, finely chopped
4 1/2 cups chicken stock or 4 1/2 cups vegetable stock
1/4 teaspoon saffron thread, crushed

Steps:

  • In a sauce pan, heat the stock almost to boiling.
  • Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock 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 if 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.

Nutrition Facts : Calories 586.5, Fat 16.6, SaturatedFat 5.7, Cholesterol 23.4, Sodium 746.8, Carbohydrate 92.1, Fiber 3.5, Sugar 8.2, Protein 15

MOROCCAN RICE PILAF



Moroccan Rice Pilaf image

Rice is a staple ingredient in Moroccan cuisine, and this recipe has all of the elements (from the warm spices to the excotic fruits) that make Moroccan dishes so memorable.

Provided by Vickie Parks

Categories     Rice Sides

Time 25m

Number Of Ingredients 11

3 Tbsp unsalted butter
1/2 cup finely chopped onion
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp ground cinnamon
1 1/2 cups basmati rice, rinsed several times until water runs clear
2 1/2 cups vegetable stock (or water)
1/3 cup dried fruit (such as currants, raisins, apricots - larger pieces should be cut into raisin-size pieces)
1 tsp salt
1/2 tsp black pepper
1/4 cup sliced almonds or slivered almonds, toasted

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.

MOROCCAN CHICKEN AND BARLEY PILAF



Moroccan Chicken and Barley Pilaf image

Make and share this Moroccan Chicken and Barley Pilaf recipe from Food.com.

Provided by Stephanie Z.

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 tablespoon olive oil
1/2 medium red onion, chopped
1/4 cup carrot, chopped
1 cup pearl barley
2 garlic cloves, minced
1 teaspoon cinnamon
1 teaspoon cumin
2 (14 ounce) cans chicken broth
1/4 cup dry sherry
1 bay leaf
1 tablespoon butter
1 cup cooked chicken, shredded (thighs work well)
10 cherry tomatoes, halved
1/2 cup apple, chopped
1/4 cup pecans, chopped
1/4 cup golden raisin
1 teaspoon lemon zest
1 lemon, juice of
salt and pepper, to taste
4 -6 lemon wedges

Steps:

  • In a large saucepan, sauté onion and carrots in olive oil over medium heat for about 5-10 minutes until onion begins to soften.
  • Add garlic, cinnamon, cumin, and barley; stir to coat.
  • Add chicken broth, sherry, and bay leaf. Bring to a boil, cover pan, and reduce heat to simmer for about 40-45 minutes, stirring occasionally, until liquid is absorbed.
  • When barley is nearly done, heat butter in skillet. Add chicken, cherry tomatoes, apples, pecans, raisins, lemon zest, lemon juice, salt and pepper. Sauté 5 minutes until heated through.
  • Mix with barley.
  • Serve with lemon wedges.

MOROCCAN CHICKEN PILAF



Moroccan Chicken Pilaf image

North African flavored rice cooked with chicken. From The Essential Rice Cookbook. You will need a casserole dish that can be used on the stove top as well as in the oven. A dutch oven works perfectly. A large, deep cast iron or cast aluminum skillet would also work provided it is entirely metal (no plastic handles) and you have a lid (again, no plastic). If you do not have stove-top safe casserole dish, you may use a frying pan for steps 3-6. In step 6, omit the chicken. In step 7, transfer to a large kettle. In step 8, transfer to a regular casserole dish, place the chicken on top of the rice, then proceed as directed.

Provided by Da Huz

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 teaspoon saffron thread, chopped
1 tablespoon hot water
1 3/4 chicken stock, hot
olive oil
2 lbs chicken thighs, bone-in
1 large red onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
2 teaspoons ground cumin
3 teaspoons ground coriander
1 cup basmati rice
1/2 cup kalamata olive

Steps:

  • Heat oven to 350°F.
  • Put the saffron in a small bowl with 1 tbsp hot water. Allow to soak for at least 10 minutes.
  • While saffron is soaking, using as little olive oil as possible, brown the chicken 2 minutes per side in appropriate casserole dish (see note in description). Remove chicken and set aside.
  • Add onion and peppers to casserole dish and cook 4 minutes, stirring regularly. Add more olive oil if required.
  • Add the garlic, red pepper flakes, cumin, and coriander. Cook for 30 seconds. Remove from heat.
  • Add rice and stir to coat each grain in a thin layer of oil. Place chicken on top of rice.
  • Combine saffron liquid and chicken stock and stir. Pour the combined liquid over chicken and rice, return to heat, and bring to a boil.
  • Place lid on casserole dish and bake 50 minutes. Remove from oven and let stand several minutes with the lid on.
  • Stir in olives and serve.

Nutrition Facts : Calories 711.6, Fat 38.5, SaturatedFat 10.6, Cholesterol 191, Sodium 328.1, Carbohydrate 45.8, Fiber 4.5, Sugar 4, Protein 44.5

MOROCCAN COUSCOUS PILAF



Moroccan Couscous Pilaf image

This was the healthy recipe of the day on my "MyYahoo" page. Sounds tasty! ..."Hearty enough to serve as a main course or a substantial side dish."

Provided by MackinacBride

Categories     Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup diced butternut squash
1 red bell pepper, diced
1 small yellow onion, diced
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 pinch cayenne pepper
1 cup couscous, preferably whole-wheat
2 cups boiling water
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons Italian parsley

Steps:

  • Place squash in a vegetable steaming basket over boiling water.
  • Cover and steam until tender, about 5 minutes.
  • Set aside.
  • Spray a large saucepan with cooking spray and set the pan over medium heat.
  • Add bell peppers and onions and cook, stirring, for 3 minutes.
  • Add all seasonings/spices and stir to coat the vegetables.
  • Add couscous and cook for 2 minutes.
  • Remove the pan from the heat.
  • Add boiling water to the pan.
  • Cover and set aside for 7 minutes to steam.
  • Fluff gently with a fork and add steamed squash, chickpeas and parsley.
  • Toss to mix, serve warm.

MOROCCAN RICE PILAF



Moroccan Rice Pilaf image

Make and share this Moroccan Rice Pilaf recipe from Food.com.

Provided by Wls14

Categories     Rice

Time 45m

Yield 3 Cups, 6 serving(s)

Number Of Ingredients 15

2 cups white rice
4 tablespoons butter, divided
1 medium onion
2 tablespoons minced garlic
1 Thai chile, chopped
3 cups chicken broth
1/2 cup white wine
1 handful Italian parsley
4 sprigs mint
10 ounces mixed dried figs, dates and apricots
2 pinches saffron
salt and pepper
4 pieces crystallized ginger, finely chopped
1 tablespoon olive oil
1/3 cup sliced almonds

Steps:

  • Melt 2 tablespoons with olive oil in a medium saucepan.
  • Saute onion until soft.
  • Add garlic and chili and saute.
  • Season with salt and pepper.
  • Add rice and saute until slightly toasted.
  • Meanwhile heat chicken broth in microwave or other pot on stove.
  • Add saffron crushing slightly to broth and let steep.
  • When rice is slightly toasted add wine and stir to combine stirring as it boils off and most of the liquid cooks off.
  • Add broth and stir to combine.
  • Bring to boil, cover and reduce to simmer.
  • After 10 minutes add the almonds, chopped dried fruits and ginger.
  • Allow to cook another 10 minutes.
  • Add remaining butter and chopped herbs.
  • Cover pot, remove from heat, and leave covered for 10 minutes.
  • Uncover and fluff with a fork, taste for seasoning and serve in a large bowl garnishing with extra chopped herbs and extra toasted almonds.

JEWELED MOROCCAN PILAF WITH PISTACHIO NUTS



Jeweled Moroccan Pilaf with Pistachio Nuts image

Say goodbye to boring rice! This dish packs a flavorful punch with broth, sweet-tart fruit, warming spice and salty pistachio nuts.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 9

1 tablespoon butter
1 cup diced onions
2 teaspoons ras el hanout (Moroccan seasoning blend)
3/4 teaspoon salt
1 cup uncooked basmati rice, rinsed
2 cups Progresso™ vegetable broth (from 32-oz carton)
1/2 cup golden raisins
1/2 cup chopped apricots
1/2 cup roasted salted pistachio nuts, chopped

Steps:

  • In 4-quart Dutch oven, melt butter over medium-high heat. Add onions, ras el hanout and salt; cook 3 to 4 minutes, stirring frequently, until translucent.
  • Add rice; cook and stir 1 minute; add broth, raisins and apricots. Heat to boiling over high heat, stirring frequently. Cover and reduce heat to low; cook about 18 minutes or until tender but not mushy.
  • Stir in pistachio nuts.

Nutrition Facts : Calories 370, Carbohydrate 63 g, Cholesterol 10 mg, Fat 2, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 16 g, TransFat 0 g

MOROCCAN PILAF



Moroccan Pilaf image

Based on a recipe from Sheila Lukins cookbook, The New Basics. She says of this recipe, "The North African flavorings will make this pilaf the star of a meal."

Provided by mersaydees

Categories     Long Grain Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1/3 cup whole almond, blanched
1 small onion, chopped
1 carrot, peeled and cut into 1/4-inch dice
1/2 teaspoon ground cinnamon
1 cup long-grain rice
3 cups chicken stock
1/3 cup dried currant
1 orange, zest of, minced
1/4 teaspoon cayenne pepper
1 1/2 tablespoons fresh chives, snipped

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.

Nutrition Facts : Calories 410.4, Fat 15.2, SaturatedFat 2.1, Cholesterol 5.4, Sodium 272.2, Carbohydrate 58.3, Fiber 3.8, Sugar 12.9, Protein 11.2

MOROCCAN CHICKEN PILAF



MOROCCAN CHICKEN PILAF image

Categories     Chicken

Yield 4+ people

Number Of Ingredients 15

Serves 4 (at least)
400g small chicken pieces
2 tblsp Morroccan spice blend (see below)
4 tblsp olive oil
50g pine nuts
1 large chopped onion
3 sliced garlic cloves
1 tsp ground tumeric
250g mixed long grain and wild rice (or whatever you have)
300ml chicken stock
3 tblsp chopped parsley
2 tblsp chopped mint
2 stems ginger finely chopped (or ground ginger)
Salt and pepper
Homemade Morroccan spice blend: mix together ½ tsp each of crushed fennel seeds, cumin, coriander and mustard seeds with ¼ tsp each of ground cloves, and cinnamon.

Steps:

  • Toss the chicken in the spice blend and a little salt. Heat oil and fry pine nuts and then drain and set aside. Add chicken and fry for 6-8 mins until browned. Stir in the onion and fry for 5 mins. Add the garlic and tumeric and fry for a further 1 min. Add rice and stock and bring to the boil, reduce heat to lowest and simmer for 15 mins until rice is tender and stock is absorbed, add more water if needed. Stir in ginger parsley, mint, and pine nuts and season to taste. Heat through before serving.

MOROCCAN COUSCOUS PILAF RECIPE - OLIVIA'S CUISINE



Moroccan Couscous Pilaf Recipe - Olivia's Cuisine image

Moroccan Couscous Pilaf is a versatile and delicious side dish. Jeweled with nuts, dried fruit and herbs, it's a feast for both the eyes and the palate!

Provided by @MakeItYours

Number Of Ingredients 9

1 cup slivered almonds
1/2 cup (1 stick) unsalted butter
1 large red onion, finely chopped
3 cloves garlic, minced
4 cups chicken (or vegetable) broth
Salt and pepper, to taste
2 cups durum wheat couscous
1/3 cup chopped parsley, plus more to garnish
2/3 cup golden raisins

Steps:

  • Preheat oven to 350 degrees F.
  • Place the almonds on a shallow baking pan and bake until lightly brown, about 5 minutes. Reserve.
  • Heat the butter on a large skillet, over medium high heat. Once melted, add the onion and garlic, and sauté until softened, about 2 minutes.
  • Add the broth, salt and pepper, and bring to a boil. Remove the pan from the stove and add the couscous all at once. Cover and let it sit for 10 minutes.
  • Fluff the couscous with a fork. Taste for seasoning and adjust salt and pepper as needed. Then, add the parsley, almonds and raisins, stirring to combine.
  • Garnish with more parsley, if desired, and serve!

MOROCCAN PILAF



Moroccan Pilaf image

Make and share this Moroccan Pilaf recipe from Food.com.

Provided by Sharon123

Categories     Brown Rice

Time 1h10m

Yield 4-6

Number Of Ingredients 13

2 tablespoons olive oil
1/3 cup whole almond, blanched
1 small onion, chopped
1 carrot, peeled, cut into 1/4-inch pieces
1/2 teaspoon ground cinnamon
1 cup long grain brown rice (or white)
3 cups chicken broth (or stock)
1/3 cup dried currant (or raisins)
1 minced orange, zest of
1/4 teaspoon cayenne pepper
2 tablespoons snipped fresh chives
salt
pepper

Steps:

  • Preheat oven to 375*F. Lightly oil a shallow 1 1/2 quart ovenproof casserole.
  • Heat the oil in a large skillet, and saute the almonds over medium heat until they are browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 more minutes.
  • Add the rice and cook, stirring, until translucent, about 1 minute.
  • Stir in the broth, currants, orange zest, cayenne pepper, and salt and pepper to taste. Bring to a boil; remove from the 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. Sprinkle with chives, and serve. Enjoy!

Nutrition Facts : Calories 377.3, Fat 15.2, SaturatedFat 2, Sodium 575.8, Carbohydrate 51.4, Fiber 4.8, Sugar 11, Protein 10.8

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