Moroccan Rice Pilaf With Saffron

Total Time
15 mins
30 mins

This delicious rice pilaf can stand alone as a side dish, but it's great served as a bed for savory Moroccan Saffron Chicken. CREDIT: Christine Benlafquih

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  1. In a sauce pan, heat the stock almost to boiling.
  2. Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
  3. 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.
  4. Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
  5. Adjust the seasoning if desired.
  6. 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.
  7. Fluff the rice with a fork, and serve.
Most Helpful

5 5

This goes very well with Moroccan Chicken! I left out the peas, and baked @350 for 30 minutes after bringing broth to a boil with rice mixture. Rice turned out perfect! (I try to bake rice, because I always mess up stove top rice). I also added a pinch of red pepper.

5 5

I made this to go with Moroccan Saffron Chicken 414809, Moroccan Saffron Chicken. I served this fabulous chicken on top of this rice, and it was absolutely wonderful. I have to admit, I am not a rice fan, so this is a wonderful success with me!! I could see eating this all on its on...amazing for me!! Thanks for sharing Annacia!

5 5

Delicious rice, we really enjoyed this. I made it exactly as written except for using brown long grain rice, oil in place of butter and veg stock in place of chicken. I needed to add about 1/4 cup more broth due to using brown rice. It makes quite a large quantity so we'll be enjoying the leftovers today, and I bet the flavours will be even better. Thanks for sharing Annacia!