Warm-Spiced Moroccan Rice with Toasted Almonds & Mint
Taking a flavourful journey to Morocco—right from your kitchen!
Ingredients:
- 1½ cups basmati or jasmine rice (rinsed)
- 2½ cups chicken or vegetable stock
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 small carrot, finely diced
- ½ red bell pepper, diced
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp turmeric
- ¼ tsp smoked paprika
- ¼ tsp ground allspice
- ⅛ tsp cayenne pepper (adjust to heat preference)
- Salt and black pepper to taste
- ¼ cup almonds or any nuts of your choice
- ½ cup soft dried fruits
- ¼ cup coriander & parsley, chopped
- 2 Tbsp mint, chopped
- 1 Tbsp lemon juice & zest
How To Make Warm-Spiced Moroccan Rice with Toasted Almonds & Mint
- In a pan, heat olive oil and butter over medium-low heat.
- Add sliced onion and a pinch of salt.
- Cook slowly, stirring often, until deeply golden and caramelized.
- Remove half the onions and reserve for garnish.
- Add the garlic, carrot, and bell pepper to the pan with the remaining onions.
- Cook 3–4 minutes. Stir in all the spices and toast for 30 seconds until fragrant.
- Add the rinsed rice and stir to coat it well in the spices and aromatics.
- Toast for 1–2 minutes.
- Pour in broth and saffron water (if using), add a pinch of salt, and bring to a boil.
- Stir in dried fruit, reduce heat to low, cover tightly, and cook for 15–18 minutes or until rice is tender and liquid absorbed.
- Remove from heat and let sit, covered, for 5 minutes.
- Fluff the rice with a fork.
- Stir in lemon zest, lemon juice, chopped herbs, and toasted nuts.
- Top with reserved caramelized onions.