Moroccan Spiced Pilaf Recipe
This is one of my favourite veggie dishes. I often cook this as a side dish, but it works equally well as a main. I didn’t use the raisins in this version, so if you don’t like them, just leave them out.
- 2 cups uncooked basmati rice, rinsed
- 2 large brown onions, thinly sliced
- 3 cloves garlic, finely chopped
- 1/4 cup olive oil
- 50g butter
- 2 tbs moroccan seasoning
- 1/3 cup raisins, chopped
- 400g can chickpeas, drained, rinsed
- 1 lemon, zested
- 2 cups finely chopped spinach
- 1 large handful fresh herbs such as coriander, mint and parsley, finely chopped
- 1/2 cup nuts, such as pistacios, raw cashews and raw peanuts, chopped
- 1/3 cup water
Cook the rice as per packet instructions. Set aside. I used jasmine rice tonight because Tim thinks basmasti is “too dry”. Jasmine rice is harder to work with in this dish but it ended up actually being just as good as basmati.
Add the oil and butter to a large frypan on medium heat. Add the onion and garlic and cook for 15 minutes until the onions and soft and lightly golden.
Add the moroccan seasoning and raisins and fry for about 1 minute or until aromatic. The reason you need so much butter and oil is so there is enough moisture to distribute the spice mix through the onions and the onions through the rice.
Stir through the rice into the spiced onion mixture until it is well coated and changes to a golden colour. Add the chickpeas and the water, then cover and cook on low heat for 5 minutes.
Add the spinach and lemon zest and stir until well combined. During that time it will wilt. Add in the nuts and herbs and stir until combined.