Ras El Hanout Carrot & Chickpea Pilaf
Ras el hanout is a rich, Moroccan, spice blend composed of ingredients such as coriander, turmeric, cardamom, and more.
- Cook rice. Drizzle olive oil at the bottom of a sauce pan and toast rice and almonds. Add salt and pepper, and 1.5 cups of water. Bring to boil, reduce heat to low, cover and simmer for 15 minutes. After 15 minutes take off the heat, keep covered and let stand for 10 more minutes.
- Meanwhile, saute onions at low heat until transluscent, then add carrots, drained chickpeas, and Ras El Hanout spice
- Stir in rice and almonds and top with fresh cilantro leaves and pomegranate tendrils
- (To clean a pomegranate, slice off a the top around the tip, and score the skin along the sides enough to pull peel and pull apart the pomegranate at the seams. Use a bowl of cold water and clean the pomegranate into the bowl, the white pith will float to the surface and the seeds will sink.)
We love this beautifully-flavored, pilaf dish that is packed with flavor and comfort!
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