Moroccan Vegetable and Saffron Noodles
This Moroccan vegetable and saffron noodle recipe is a true flavor journey. Inspired by tagines, it blends the sweetness of tender vegetables with the boldness of spices like cumin and cinnamon, while saffron adds a golden hue and enchanting aroma. Perfect for a quick dinner or family meal, it's also ideal for weeknights when you want to impress without spending hours in the kitchen. Wondering about the difference between Moroccan pastilla and bastila? It's simply a matter of name: bastila is the traditional sweet-savory version, while pastilla often refers to a more modern variation. Either way, this plate of noodles will transport you straight to the heart of Morocco.
Ingredients
- thin noodles or vermicelli250 g
- carrots2 pieces
- zucchini1 piece
- red bell pepper1 piece
- onion1 piece
- garlic2 cloves
- canned peeled tomatoes3 pieces
- vegetable broth500 ml
- saffron threads1 pinch
- ground cumin1 teaspoon
- ground cinnamon1/2 teaspoon
- olive oil3 tablespoons
- fresh parsley1 bunch
- salt and pepperto taste
Instructions
- 1
Dice the carrots, zucchini, bell pepper, and onion into small cubes. Mince the garlic.
- 2
Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2 minutes until translucent.
- 3
Add carrots, zucchini, and bell pepper. Sauté for 5 minutes, stirring. Stir in crushed tomatoes, cumin, cinnamon, saffron, salt, and pepper. Cover and simmer for 10 minutes.
- 4
Pour in hot vegetable broth, bring to a boil, then add the noodles. Stir well, cover, and cook on low heat for 8–10 minutes, until noodles are tender and have absorbed most of the liquid.
- 5
Remove from heat, sprinkle with chopped fresh parsley. Gently mix and let rest for 2 minutes before serving.
- 6
Serve in shallow bowls, garnished with a slice of preserved lemon or olives for extra Moroccan flavor.
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