Moroccan Rice Pilaf (Roz Bil Khodra)

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 1 1/2 cups basmati rice, rinsed and drained
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 1/2 cups vegetable broth
• 3/4 cup frozen peas, thawed
• 1/3 cup golden raisins
• 1/4 cup slivered almonds, toasted
• 2 tablespoons fresh cilantro, chopped

Method

1. 1

   Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

   5:00 · Soften onion and carrots
2. 2

   Add the garlic and cook, stirring, until fragrant, about 1 minute.

   1:00 · Cook garlic
3. 3

   Add the rice, cumin, cinnamon, turmeric, ginger, cayenne, salt, and black pepper. Stir to coat the rice evenly in the spices and toast for 1 to 2 minutes.

   1:30 · Toast rice and spices
4. 4

   Pour in the vegetable broth and stir once. Bring to a boil over high heat.

5. 5

   Reduce heat to low, cover tightly, and simmer undisturbed until the rice is tender and the liquid is absorbed, 15 to 18 minutes.

   15:00 · Simmer rice
6. 6

   Remove from heat and let the covered pan stand for 5 minutes to finish steaming.

   5:00 · Rest covered
7. 7

   Uncover and fluff the rice with a fork. Fold in the peas and raisins, cover, and let stand 2 minutes to warm through.

   2:00 · Warm peas and raisins
8. 8

   Transfer to a serving platter, sprinkle with toasted almonds and cilantro, and serve warm.