Moroccan Rice Pilaf with Caramelised Onion, Orange and Pistachios

Moroccan Rice Pilaf with Caramelised Onion, Orange and Pistachios

PREP TIME

20 minutes

COOK TIME

50 minutes

SERVES

6-8 people

Ingredients

  • 1 tbsp The Spice People’s Moroccan Ras el Hanout
  • 1 1/2 cups long-grain rice – I use basmati
  • 3 brown onions, thinly sliced in half moons
  • 4tbsp butter
  • 1 orange – zest and juice
  • olive oil
  • 1 cup shelled pistachios – roughly chopped
  • 4 cloves garlic, crushed
  • 2.5 cups vegetable stock – can use any stock you like or just water or a mix of both

We love this recipe

Perfect as a side dish alongside some grilled chicken or lamb or used simply as a standalone dish, this rice pilaf is full of flavour!

The sweetness of the caramelised onions with the zesty tang of the orange work so well with the aromatic, warming flavours of the Moroccan Ras el Hanout. I love adding pistachios to this not only for their buttery, nutty flavour but the wonderful textural crunch they bring juxtaposing with the softness of the fluffy rice – you can, however, use almonds or macadamias, or omit completely if there’s an allergy.

This aromatic dish is perfectly balanced and a wonderful Moroccan side dish to change up from the classic couscous.

Directions

  1. Place a heavy-based pan on low heat and add 2tbsp of the butter with a drizzle of olive oil to prevent the butter from burning. Once melted, add your onion slices with a generous pinch of salt and toss in the oil/butter until coated then leave to sit. Sauté on low heat for at least 15-20 minutes, stirring occasionally until they’re super soft and golden. Timing depends on your pan and stove etc so keep an eye on them.
  2. Meanwhile, place a heavy-based pot on low heat. Add your remaining butter with a drizzle of olive oil along with your garlic, Ras el Hanout and stir until the butter is melted and you can smell your spices blooming. Add the orange zest and rice and toast with the butter and spices for 5 minutes, stirring regularly to avoid the grains sticking.
  3. Pour in your orange juice and stock in, stirring just once to incorporate then bring to a boil. Cover, and reduce the heat to low and cook for 15 minutes. Once done, turn the heat off but don’t remove the lid just yet – allow to stand off the heat with the lid firmly on for 10 minutes – the rice will continue cooking in its own steam.
  4. When the time is up, remove the lid and fluff the rice with a fork. Stir in your caramelised onion and chopped pistachios and enjoy!

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