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Michael Solomonov’s Carrot Pilaf Recipe

A versatile side dish that's sure to impress.

Instead of stock or water, the rice in this pilaf is cooked in carrot juice for amped-up carrot flavor. This, in addition to a pinch of saffron, is responsible for the pilaf’s golden hue.

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Carrot Pilaf

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Bookmark this vibrant, flavorful side dish for the next time you’re feeding a crowd.

  • Total Time: 1 hour 50 minutes
  • Yield: Serves 6-8 1x


Units Scale
  • 2 cups jasmine rice
  • kosher salt
  • ¼ cup olive oil
  • ½ cup sliced onion
  • ½ cup grated carrot
  • 2 garlic cloves, chopped
  • 2 cups carrot juice
  • pinch of saffron
  • pinch of cayenne


  1. Make ahead: Cover the rice with water by several inches in a bowl and add a pinch of salt. Let soak for at least 1 hour or up to overnight. Drain well. 
  2. Preheat the oven to 350°F. Warm the oil in a large ovenproof pot with a tight-fitting lid over medium heat. Add the onion, carrot and garlic. Season with a pinch of salt and cook, stirring occasionally, until the vegetables begin to soften but not brown, about 8 minutes. Add the rice and cook, stirring, until the rice is evenly coated and begins to lightly toast, about 3 minutes more. 
  3. Add the carrot juice, saffron and cayenne. Raise the heat to high, then lower to a simmer. Stir with a fork once or twice, add 1 tsp salt, cover and transfer to the oven. Bake until the rice is cooked through, 15-20 minutes. 
  4. Let it stand off the heat, covered, for 20 minutes before fluffing with a fork and serving. 
  • Author: Michael Solomonov
  • Prep Time: 10 minutes + 1 hour soaking
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Quick
  • Cuisine: Israeli

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