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.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Peel and grate the carrots. Finely chop the onion and garlic.

Step 3

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.

Step 4

Add the garlic, ground coriander, and ground cumin to the pan. Stir and cook for 1 minute to release the aromas.

Step 5

Add the grated carrots to the pan and cook for 2-3 minutes, stirring occasionally.

Step 6

Stir in the drained basmati rice, ensuring it is well coated with the spice mixture.

Step 7

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.

Step 8

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.

Step 9

Remove the cinnamon stick and bay leaf from the rice. Fluff the rice gently with a fork.

Step 10

Stir in the chopped fresh coriander leaves and a squeeze of lemon juice for brightness.

Step 11

Serve the pilaf warm as a side dish or light main course, garnished with extra coriander leaves if desired.

Nutrition Facts

Serving size	(1055.2g)

Amount per serving	% Daily Value*
Calories	844.1

Total Fat 34.8g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 3654.0mg	0%
Total Carbohydrate 117.7g	0%
Dietary Fiber 16.1g	0%
Total Sugars 21.5g
Protein 20.8g	0%

Vitamin D 0IU	0%
Calcium 257.1mg	0%
Iron 9.4mg	0%
Potassium 1846.9mg	0%

*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.

Source of Calories

Fat: 36.1%

Protein: 9.6%

Carbs: 54.3%