Ingredients for Moroccan Saffron Rice
- 1 cup basmati rice
- 1 3/4 cups water
- Saffron Thread
- Olive Oil
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons butter
- 1/4 cup shelled pistachios, roughly chopped (optional)
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How to Make Moroccan Saffron Rice
- Rinse 1 cup of basmati rice in a fine-mesh sieve until the water runs clear. Drain well and set aside.
- In a small bowl, bring 1 3/4 cups of water to a boil. Remove from heat and add 1/2 teaspoon of saffron threads.
- Let the saffron infuse in the hot water for at least 20 minutes to release its vibrant color and flavor.
- Heat 2 tablespoons of olive oil in a heavy-bottomed saucepan over medium heat. Add the rinsed rice and stir constantly for 1-2 minutes, ensuring all grains are coated with oil.
- Pour the saffron-infused water into the saucepan. Add 1/2 teaspoon of salt (or to taste) and stir gently to combine.
- Bring the mixture to a boil, then reduce heat to low, cover tightly with a lid, and simmer for 10-12 minutes, or until all the water is absorbed and the rice is tender.
- Once cooked, remove from heat and let the rice stand, covered, for at least 10 minutes to allow the steam to finish cooking the grains.
- Fluff the rice gently with a fork. Stir in 2 tablespoons of butter.
- Serve immediately, garnished with 1/4 cup of roughly chopped pistachios (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
4g
Fat
23g
Carbs
33g
