Carrot and Coriander Pilaf
Elevate your next meal with this vibrant Carrot and Coriander Pilaf, a fragrant and colorful rice dish that’s as delicious as it is wholesome. This easy-to-make recipe combines fluffy basmati rice with sweet grated carrots, warm spices like cumin, coriander, and cinnamon, and a burst of freshness from chopped coriander leaves and a squeeze of lemon juice. Cooked in a savory vegetable stock, this one-pot wonder is infused with rich flavors while remaining light and satisfying. Perfect as a side dish or a standout vegetarian main, this recipe delights with its harmonious blend of textures and aromas. Ready in just 35 minutes, it’s a brilliant go-to for weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 200 grams basmati rice
- 2 medium-sized carrots
- 1 medium-sized onion
- 2 cloves garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 500 milliliters vegetable stock
- 2 tablespoons olive oil
- 15 grams fresh coriander leaves
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Peel and grate the carrots. Finely chop the onion and garlic.
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the garlic, ground coriander, and ground cumin to the pan. Stir and cook for 1 minute to release the aromas.
Add the grated carrots to the pan and cook for 2-3 minutes, stirring occasionally.
Stir in the drained basmati rice, ensuring it is well coated with the spice mixture.
Add the cinnamon stick, bay leaf, vegetable stock, salt, and black pepper. Bring to a boil, then reduce the heat to low and cover the pan with a tight-fitting lid.
Simmer the rice for 15 minutes without lifting the lid. Once cooked, remove the pan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam further.
Remove the cinnamon stick and bay leaf from the rice. Fluff the rice gently with a fork.
Stir in the chopped fresh coriander leaves and a squeeze of lemon juice for brightness.
Serve the pilaf warm as a side dish or light main course, garnished with extra coriander leaves if desired.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 21.5 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1847 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
