Prep Cook Yield Ready In
10 minutes + 1 hour soaking time 40 minutes 6-8 1 hour 50 minutes

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.

Cook this dish along with Chef Solomonov live on his new digital series, “Bringing Israel Home,” airing Wednesday nights at 8:00 p.m. ET. Plus, sign up for show reminders and more information here.


  • 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 degrees 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. 

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