Instant Pot Harissa-Spiced Rice with Dates and Orange Recipe
Introduction
This Instant Pot Harissa-Spiced Rice with Dates and Orange brings a vibrant blend of sweet and spicy flavors to your table. The fragrant basmati rice is infused with aromatic harissa, tangy orange, and the natural sweetness of medjool dates, making it an exciting side dish or vegetarian main.
Ingredients
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 1/2 teaspoon kosher salt, plus more to taste
- 3 cloves garlic, minced
- 1 bay leaf
- 2 tablespoons harissa
- 1 cup basmati rice, rinsed until water runs clear (do not use brown rice)
- 6 medjool dates, pitted and diced
- 1 orange, zested and juiced
Instructions
- Step 1: In a large skillet over high heat, heat the olive oil until it shimmers. Add the chopped onions and reduce the heat to medium. Sprinkle a pinch of salt and sauté until the onions are soft and translucent, about 5 minutes.
- Step 2: Add the minced garlic and bay leaf to the onions, cooking for another minute. Stir in the harissa, mixing thoroughly to coat the onions evenly.
- Step 3: Add the rinsed basmati rice and stir for about one minute, ensuring each grain is well coated and glistening with oil and spices.
- Step 4: Incorporate the diced dates and orange zest into the mixture. Squeeze the orange into a liquid measure and add enough water to reach a total of 1 and 1/3 cups of liquid.
- Step 5: Pour the orange water over the rice mixture, add 1/2 teaspoon of salt, and stir to combine everything evenly.
- Step 6: Bring the mixture to a simmer, then cover the pan and reduce heat to low. Cook for 20 minutes, then remove from heat and let it stand, covered, for an additional 10 minutes.
- Step 7: After standing, fluff the rice gently with a fork. There should be a slight caramelization on the bottom of the pan—scrape it up and mix it into the rice for added flavor. Serve immediately.
Tips & Variations
- For an extra layer of flavor, toast the basmati rice lightly in the olive oil before adding liquids.
- Substitute medjool dates with dried apricots or raisins for a different fruity sweetness.
- If you prefer less heat, reduce the harissa to 1 tablespoon or choose a milder variety.
- Garnish with chopped fresh cilantro or toasted almonds for added texture and freshness.
Storage
Store leftover rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave with a splash of water to restore moisture. This rice is best enjoyed fresh but holds up well when properly stored.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe in an Instant Pot instead of on the stovetop?
Yes, you can adapt this recipe to your Instant Pot by using the sauté function for the onions and spices, then cooking the rice on manual high pressure for 6 minutes with a natural release. Adjust the liquid slightly if needed to prevent dryness.
What can I serve with this harissa-spiced rice?
This rice pairs beautifully with grilled meats, roasted vegetables, or a simple green salad. It also works well as a flavorful base for chickpeas or other legumes for a hearty vegetarian meal.
PrintInstant Pot Harissa-Spiced Rice with Dates and Orange Recipe
This vibrant and aromatic Instant Pot-inspired harissa-spiced basmati rice combines sweet medjool dates and fresh orange zest and juice for a delightful balance of flavors. The harissa paste adds a warm, smoky heat, while the caramelized onions bring depth and richness. Perfect as a side dish or a flavorful base for various Moroccan-inspired meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Rice
- Method: Stovetop
- Cuisine: Moroccan
Ingredients
Main Ingredients
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 1/2 teaspoon kosher salt plus more to taste
- 3 cloves garlic, minced
- 1 bay leaf
- 2 tablespoons harissa paste
- 1 cup basmati rice, rinsed until water runs clear (do not use brown rice)
- 6 medjool dates, pitted and diced
- 1 orange, zested and juiced
Instructions
- Sauté Onions: In a large skillet over high heat, heat the olive oil until it shimmers. Add the finely chopped onions, reduce heat to medium, and sprinkle with a pinch of kosher salt. Sauté until the onions are soft and translucent, about 5 minutes.
- Add Garlic and Bay Leaf: Add the minced garlic and bay leaf to the onions, cooking for an additional minute until fragrant.
- Add Harissa Paste: Stir in 2 tablespoons of harissa paste, ensuring it is well incorporated with the onion and garlic mixture.
- Toast Rice and Add Fruits: Add the rinsed basmati rice to the pan, stirring for about a minute until each grain is coated and glistening. Mix in the diced medjool dates and the orange zest.
- Add Liquid and Simmer: Squeeze the orange to extract the juice, then add enough water to reach 1 and 1/3 cups of liquid total. Pour this mixture into the pan along with 1/2 teaspoon of salt. Stir gently to combine.
- Cook Rice: Bring the mixture to a simmer, then cover the pan and reduce the heat to low. Cook undisturbed for 20 minutes until the rice is tender and the liquid is absorbed.
- Let Stand and Fluff: Remove the pan from heat and allow the rice to stand, covered, for 10 minutes. Fluff the rice with a fork, scraping up any caramelized bits from the bottom of the pan to mix in for extra flavor.
- Serve: Serve the harissa-spiced rice warm as a flavorful side dish or base for Moroccan-inspired meals.
Notes
- Rinsing the basmati rice before cooking helps remove excess starch and prevents sticking.
- If you prefer milder heat, reduce the amount of harissa paste accordingly.
- Caramelized rice bits at the bottom add delicious flavor—be sure to scrape them up gently when fluffing.
- Medjool dates provide sweetness; substitute with other dried fruits like raisins or apricots if desired.
- This dish pairs well with grilled meats, roasted vegetables, or as a base for stews.
Keywords: harissa rice, Moroccan rice recipe, instant pot style rice, basmati rice with dates, spiced rice with orange, harissa spiced rice
