Riz au Safran
The Quirky Foodster Team
Ingredients
- Long-grain rice — 2 cups (370 g / 13 oz)
- Saffron threads — 1/2 tsp
- Water or stock — 3 cups (720 ml / 24 fl oz)
- Butter — 2 tbsp
- Slivered almonds, toasted — 1/4 cup (35 g / 1.25 oz)
- Salt — to taste
Method
- Steep the saffron threads in 2 tablespoons of warm water for 10 minutes to release their colour and aroma.
- Rinse the rice under cold water until it runs mostly clear.
- Melt the butter in a saucepan and briefly sauté the rinsed rice for 2 minutes.
- Add the water or stock, saffron with its soaking liquid, and salt, and bring to a boil.
- Cover and reduce to low heat, cooking for 15–18 minutes until the rice is tender and the liquid absorbed.
- Let rest, covered, for 5 minutes, then fluff with a fork.
- Scatter with toasted slivered almonds before serving.
Introduction: Fragrant rice gently coloured and perfumed with saffron, a simple, elegant side dish for tagines and roasted meats.
Cultural Background: Saffron, grown in the Taliouine region of Morocco, is one of the country’s most prized spices, and using it to perfume a simple rice side dish is a classic way to elevate an everyday meal for guests.
Tips: Steeping the saffron in warm water first helps distribute its colour and flavour evenly through the rice. Avoid lifting the lid too often while the rice cooks, as this lets steam escape.
Variations: Add a handful of raisins for a subtly sweet variation. Stir in a little chopped parsley for freshness.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat with a splash of water in a covered pan over low heat, or in a microwave, stirring partway through.
Nutrition: Per serving (approx.): 260 kcal, 5 g protein, 7 g fat, 44 g carbohydrate.
FAQs:
Q: Can I use turmeric instead of saffron?
A: Turmeric will give a similar yellow colour but a very
Q: Where does Moroccan saffron come from?
A: Primarily from the Taliouine region in the Atlas
- Long-grain rice — 2 cups (370 g / 13 oz)
- Saffron threads — 1/2 tsp
- Water or stock — 3 cups (720 ml / 24 fl oz)
- Butter — 2 tbsp
- Slivered almonds, toasted — 1/4 cup (35 g / 1.25 oz)
- Salt — to taste
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