Moroccan Rice Pilaf With Saffron

READY IN: 45mins
Recipe by Annacia

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

Top Review by daviddmoore

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.

Ingredients Nutrition


  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.

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