Moroccan Pilaf


Hello everyone, welcome to my latest recipe and post for Moroccan Pilaf.

Pilaf is just a fancy name for rice cooked by absorbing stock usually with some vegetables and seasoning.

I’ve made a Moroccan version seasoned with ras el hanout and packed full of sultanas, pistachio nuts and pomegranate.  This makes a perfect stand alone meal but also a great side dish with roast chicken. Any leftovers also works well cold for lunch. If you have any left that is!

moroccan pilaf

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Free From Alternatives

This recipe is naturally gluten and dairy free. Making it a great option if you have family members who require a special diet. If you are after more recipes which fully accommodate a free from diet then check out my sister website Free From Favourites:



Difficulty: Beginner Prep Time 5 mins Cook Time 25 mins Total Time 30 mins
Servings: 2
Best Season: Suitable throughout the year


Try out this recipe for Moroccan Pilaf packed full of pistachios, sultanas, pomegranate seeds and flavoured with ras el hanout



  1. Place the olive oil in a pan over a medium heat
  2. Add the onion and sauté for 5 minutes
    • Stir in the ra el hanout, rice, stock and sultanas
  3. Bring to the boil then turn down to a simmer
  4. Cover and cook until the liquid is absorbed and the rice is tender, about 20 minutes
  5. Stir in the pistachios, pomegranate seeds and season to taste
Keywords: rice,
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