Moroccan Meatball Rice for Ramadan

A Ramadan centrepiece that brings warmth, colour, and comfort to the table

During Ramadan, rice dishes naturally take centre stage. They carry the flavours, the textures, and the generosity of the meal. A well-made rice platter is more than a side — it becomes the heart of the table. This Moroccan-inspired meatball rice combines fragrant basmati with gently spiced kefta-style meatballs. What makes it special for Ramadan is its balance — rich in flavour, yet prepared with minimal frying. The meatballs are lightly seared or oven-baked, keeping the dish wholesome and lighter on the stomach after a day of fasting.

The colours — golden rice, deep brown meatballs, flecks of herbs, toasted almonds — make it visually striking. When styled on a wide ceramic platter, it instantly elevates the iftar spread.

Preparation time: 15-20 minutes
Cooking time: 20-22 minutes

Ingredients (Serves 4–6)

For the Meatballs:

Minced chicken, lamb, or beef 500g
Onion, finely grated 1 small
Garlic, minced 2 cloves
Egg 1
Fresh parsley, chopped 2 tbsp
Ground cumin 1 tsp
Ground coriander 1 tsp
Paprika ½ tsp
Salt & pepper to taste
Olive oil (for light searing or brushing before baking)

For the Rice:

Basmati rice (washed and soaked 20 minutes) 2 cups
Low-sodium chicken or vegetable stock, 3 cups
Onion, finely chopped 1 small
Whole spices (cinnamon, cardamom, cloves, bay leaves)
Turmeric 1 tsp
Paprika ½ tsp
Saffron (Soaked in warm water), a few strands
Olive oil 2 tbsp

Garnish:

Toasted almonds or pine nuts
Fresh coriander or parsley
Pomegranate seeds ( for styling and freshness)

Method

Mix all meatball ingredients gently until combined. Shape into small, even balls. Lightly sear in a non-stick pan with minimal oil until browned, then finish cooking with rice.

In a heavy-bottomed pot, heat the oil and add the whole spices. Once fragrant, sauté onions in olive oil until soft. Add the ground spices. Let everything sizzle for a couple of seconds. Add drained rice and toast lightly for 1–2 minutes. Pour in warm stock, bring to a boil, then cover. Add the soaked saffron and give it a good stir, and cover the rice again. When the water is almost gone, place the meatballs in the rice so they cook through and absorb the rice’s flavours. Cover and cook rice on low for 12-13 minutes until fluffy and cooked. 

Fluff the rice gently with a fork. Spread onto a wide serving platter. Arrange meatballs generously on top. Finish with toasted nuts, fresh herbs, and optional pomegranate.