Ras El Hanout Rice Pilaf
A vibrant Moroccan-style rice pilaf infused with ras el hanout—a complex spice blend of cinnamon, cumin, coriander, and warm aromatics. Tender rice is cooked with sautéed onions and carrots, then studded with toasted almonds and chewy dried apricots for sweetness and texture. Fragrant, colorful, and deeply flavored, it's a show-stopping side dish that pairs beautifully with roasted chicken, lamb, or fish.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 10 min
- Total
- 50 min
- Makes
- 4 servings (about 5 cups)
Steps
Before you start
- Measure out all ingredients before you start cooking
- Use long-grain rice such as jasmine or basmati for the best texture
- Toast the almonds lightly if you have time (about 3 minutes in a dry skillet)
Sauté onions and carrots
- Melt 1 tablespoon (15 g) of the butter in a medium saucepan over medium-high heat.
- Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and lightly golden at the edges.
- Add the diced carrot and cook for another 2 minutes, stirring, until the carrot begins to soften.
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Ready when: Onion is translucent and carrot is slightly tender
Tip: Don't let the onion brown too much—this step should be quick and the vegetables should remain partially firm since they'll cook further in the broth.
Bloom the spices
- Sprinkle the ras el hanout spice blend over the vegetables and stir constantly for 30 seconds to 1 minute.
- The spices will become fragrant and coat the vegetables lightly.
- This blooming step awakens the flavors and distributes them evenly throughout the pilaf.
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Ready when: Spices are fragrant and adhere to the vegetables
Tip: Keep the heat fairly high and stir constantly to bloom the spices without burning them. If the pan seems dry, you can add the rice immediately to prevent the spices from scorching.
Toast the rice
- Add the rinsed rice to the pan with the spiced vegetables.
- Stir constantly for 2–3 minutes until the rice grains are coated with the remaining butter and spices and begin to look slightly translucent at the edges.
- You should hear a gentle clicking sound as the grains toast.
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Ready when: Rice grains look pearlescent and the mixture is fragrant
Tip: Toasting the rice develops nutty flavor and helps the grains stay separate when cooked. Don't skip this step—it makes a real difference in texture.
Add broth and bring to a boil
- Pour the vegetable or chicken broth into the pan, scraping up any browned bits from the bottom with your wooden spoon.
- Add the salt and black pepper.
- Stir once to combine.
- Increase the heat to high and bring the liquid to a rolling boil, which should take about 2–3 minutes.
- You'll see steam rising and larger bubbles breaking the surface.
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Ready when: Liquid is at a rolling boil
Tip: Use a clear broth (not a thick cream-based one) so the rice cooks evenly and the pilaf stays light and fluffy.
Cover and reduce heat
- Once the broth reaches a boil, reduce the heat to low and cover the saucepan with a tight-fitting lid.
- The rice will simmer gently for 15 minutes without being disturbed.
- Don't lift the lid during cooking—this lets the steam escape and can cause the rice to cook unevenly.
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Tip: Resist the temptation to stir or peek. The covered pan traps steam, which is essential for even cooking. If your stovetop runs hot, place a burner flame diffuser under the pot to prevent the bottom from burning.
Fluff and rest
- Remove the saucepan from heat and let it sit, covered, for 5 minutes.
- This allows the rice to absorb any remaining liquid and the grains to relax and separate.
- After 5 minutes, remove the lid and fluff the rice with a fork, gently breaking up any clumps.
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Ready when: Rice is tender and grains are separate when fluffed
Tip: This resting period is crucial for fluffy, well-textured pilaf. The rice will be much more tender and less mushy than if you stir it right away.
Fold in almonds, apricots, and cilantro
- Gently fold the toasted almonds, chopped dried apricots, and fresh cilantro (if using) into the warm rice using a fork or wooden spoon.
- Mix until evenly distributed.
- The warmth of the rice will slightly soften the apricots and bring out the flavors.
- Taste and adjust the seasoning with a pinch more salt or pepper if needed.
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Ready when: All ingredients are evenly distributed and rice is light and fluffy
Tip: Fold gently to avoid breaking the rice grains. The apricots add natural sweetness that balances the warm spices—don't leave them out.
Good to know
Tips
- For the most authentic flavor, use a high-quality ras el hanout blend from a specialty spice shop or online purveyor. Homemade blends are delicious too, but pre-made versions often include more complex spices like fenugreek and dried rose buds.
- Toast the almonds yourself if they're not already toasted. Spread them in a dry skillet over medium heat and stir frequently for 3–4 minutes until fragrant and lightly golden. This brings out their natural oils and flavor.
- Don't rinse rice if you prefer a stickier, creamier texture—the starch on the grains helps them cling together. This pilaf is lovely either way.
- This pilaf pairs wonderfully with roasted chicken, lamb tagine, or pan-seared fish. It's also satisfying served as a vegetarian main with a dollop of Greek yogurt and a simple green salad.
Make ahead
You can prepare the pilaf up to 1 day ahead. After fluffing, spread it on a baking sheet to cool completely, then store it in an airtight container in the refrigerator. Reheat gently in a covered saucepan over medium-low heat with a splash of broth (2–3 tablespoons) for 5–8 minutes, stirring occasionally, until warmed through. Add the almonds, apricots, and cilantro just before serving for the best texture and brightness.
Storage & reheating
Room temperature (covered): up to 2 hours. Refrigerator (in an airtight container): up to 3 days. Freeze (in a freezer bag or container, without almonds and cilantro): up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of broth. Add toasted almonds, apricots, and fresh cilantro after reheating for best results.
Substitutions
- ras el hanout spice blend → Make your own ras el hanout blend: mix 1 teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon cayenne pepper, and a pinch of ground turmeric.. Homemade blends allow you to adjust the heat level to your taste. This version is warm and slightly spicy rather than fiery.
- sliced almonds or slivered almonds → Use toasted pistachios, cashews, or pine nuts in equal amounts.. Pistachios add a subtle earthiness, while pine nuts provide a buttery flavor. Both work beautifully in Moroccan-style rice dishes.
- dried apricots → Use chopped dried figs, raisins, dates, or a mix of dried fruits.. Figs and dates add deeper sweetness, while raisins are more subtle. Adjust the quantity slightly if using dates, as they can be quite sweet.
- long-grain white rice (jasmine or basmati) → Use long-grain white rice, brown rice (add an extra ¼ cup broth and extend cooking time by 10 minutes), or wild rice blend (adjust cooking time as needed).. Brown rice takes longer to cook but adds nutty flavor. Wild rice blends add striking color and texture but may require more liquid.
