Moroccan · Rice Dishes
Fragrant Herb Rice Pilaf
A bright, herb-flecked rice from Chefchaouen kitchens, where fresh coriander, parsley and mint are stirred generously through fluffy rice at the end of cooking for a fresh, fragrant side that lightens up a heavier meal.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 300 g basmati rice, rinsed
- 1 onion, finely chopped
- 3 tbsp olive oil
- Small bunch each coriander, parsley and mint, finely chopped
- 500 ml water or light stock
- Salt and pepper
Method
- 1
Soften the onion
Warm the oil in a pot and soften the chopped onion until translucent.
- 2
Add the rice
Stir in the rinsed rice and cook a minute to coat in the oil.
- 3
Cook
Add the water or stock and salt, bring to a boil, then reduce to a low simmer, cover, and cook 15 minutes until the liquid is absorbed.
- 4
Rest
Remove from heat and let stand, covered, 5 minutes.
- 5
Fold in the herbs
Fluff the rice with a fork, then fold through the fresh chopped herbs while still warm so they wilt slightly without turning limp and dark.
- 6
Serve
Season with black pepper and serve warm.
Chef's tips
- Add the fresh herbs right at the end, off the heat, so they keep their bright colour and flavour rather than cooking down.
- Use a generous mix of herbs for the best fragrance — don't rely on just one.
- This pilaf is a light, refreshing partner for richer, spiced mains.
Frequently asked questions
Can this be made ahead?
The rice can be cooked ahead and reheated, but fold in the fresh herbs only just before serving for the best colour and aroma.
What can this pilaf be served with?
It pairs particularly well with grilled fish or chicken, offering a fresh, herbal contrast.