Saffron Moroccan Rice Pilaf
This rice pilaf is a staple of Middle Eastern cuisine. Basmati rice seasoned with saffron, turmeric, and cinnamon and topped with almonds, pistachios, and dried fruits.
Equipment
- Casserole pan, suitable for stove top
- Colander
- Microwave safe cup or bowl
- Wooden spoon
Ingredients
- 2 ¼ cups vegetable stock divided
- 1 ½ cups basmati rice
- 1 cup onion diced
- ½ cup dried fruits such as cherries, raisins and apricots
- ¼ cup shallots chopped
- ¼ cup almonds slivered
- ¼ cup pistachios
- 3 tablespoons olive oil
- 1 tablespoon garlic minced
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon turmeric
- ½ teaspoon ground cardamom
- ½ teaspoon ground fennel
- 9 strands saffron
Instructions
Blooming the saffron
- In a microwave safe cup or bowl take ¼ cup of the stock and bring to a boil in the microwave. Add the saffron and allow to steep for at least 10 minutes.
- In a colander rinse the rice until the water runs clear, about 2 minutes.
Blooming the spices
- In a casserole pan heat the oil over medium high heat. Add all of the spices and stir until fragrant, about 30 seconds. Add the onions, salt, and shallots and cook until tender, about 3-5 minutes. Add the garlic and cook for another 30 seconds.
Preparing the rice
- Add the rice to the pan and cook for 3 minutes. Add the saffron infused stock with the remaining vegetable stock. Bring to a boil and then reduce to a simmer. Cover and allow to cook for 15-18 minutes. Remove from the heat and allow to rest for 10 minutes.
- Add half of the dried fruit, pistachios, and almonds. Stir to mix well. Then top with the remaining almonds, dried fruit, and pistachios.
Nutrition
Serving: 1servingCalories: 258kcalCarbohydrates: 40gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 427mgPotassium: 286mgFiber: 3gSugar: 7gVitamin A: 457IUVitamin C: 4mgCalcium: 43mgIron: 1mg
Nutrition Disclaimer*
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