Best Moroccan Rice Pilaf With Saffron Recipes

MOROCCAN RICE PILAF WITH SAFFRON

Steps:

• In a sauce pan, heat the stock almost to boiling.
• Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
• Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
• Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
• Adjust the seasoning if desired.
• Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
• Fluff the rice with a fork, and serve.

NOURISHING ONE POT SIMPLE MOROCCAN SAFFRON RICE PILAF

Steps:

• Bloom the saffron strands in 1/4 cup of boiling water. Set aside for about 10 minutes.
• Heat the Tablespoon of oil in a medium saucepan over a medium heat. Add the garlic and onion and sweat until they're soft and translucent.
• Add the brown rice, the saffron water and the remaining 1 1/4 cup water. Bring to the boil and cover with a lid. Turn the heat down to simmer and leave covered and simmering for 20 minutes.
• While the rice is cooking, use a dry non stick frying pan to toast the spice mix. Heat the pan over a medium heat and add the spices. Toast for about 4 minutes, until all the spices are starting to colour and are very fragrant. Blend the spices to a powder either in a spice grinder or with a mortar and pestle.
• Once the rice is cooked, mix through the spices and the dried fruit.
• Serve with pomegranate arils and micro greens.

SAFFRON RICE PILAF

Steps:

• Soften saffron in hot water (2 tablespoons) in a small bowl.
• Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
• Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
• Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
• While rice stands, stir almonds and currants into bowl with onion.
• Fluff rice with a fork and serve with almond mixture spooned on top.

MOROCCAN RICE PILAF

Steps:

• Preheat oven to 350°F.
• Melt butter on medium-low heat in a small ovenproof pot.
• Fold in onions and stir well.
• Cook for 3-4 minutes until onions turn translucent but are not browned.
• Add cumin, cayenne pepper, paprika and rice.
• Stir well so that the rice is evenly coated with butter.
• Cook for 3-4 minutes.
• Stir in stock and raisins.
• Bring to a boil on high heat.
• Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes.
• Fold in salt, pepper and almonds before fluffing with a fork and serving.
• Enjoy!

MOROCCAN SAFFRON RICE

Steps:

• Wash the rice in a sieve until the water runs clear, then drain well and set aside.
• Bring the water to a boil, remove from heat and add the saffron. Allow to infuse for 20 minutes.
• Heat the oil in a heavy saucepan and add the rice, stirring well so that all the rice is coated evenly in the oil. Add the saffron water and salt and stir well.
• Bring to a boil and boil for 1 minute. Cover with a tight fitting lid, then simmer for 10-12 minutes until the water is absorbed. Turn off the heat and let stand, covered, for at least 10 minutes.
• Add the butter and fluff lightly with a fork. Serve and garnish with pistachios.

MOROCCAN RICE PILAF

Steps:

• Melt 2 tablespoons with olive oil in a medium saucepan.
• Saute onion until soft.
• Add garlic and chili and saute.
• Season with salt and pepper.
• Add rice and saute until slightly toasted.
• Meanwhile heat chicken broth in microwave or other pot on stove.
• Add saffron crushing slightly to broth and let steep.
• When rice is slightly toasted add wine and stir to combine stirring as it boils off and most of the liquid cooks off.
• Add broth and stir to combine.
• Bring to boil, cover and reduce to simmer.
• After 10 minutes add the almonds, chopped dried fruits and ginger.
• Allow to cook another 10 minutes.
• Add remaining butter and chopped herbs.
• Cover pot, remove from heat, and leave covered for 10 minutes.
• Uncover and fluff with a fork, taste for seasoning and serve in a large bowl garnishing with extra chopped herbs and extra toasted almonds.