Algerian Saffron Rice with Winter Vegetables (Rouz Mfalafel)
This comforting Algerian rice dish with winter vegetables and saffron evokes the scents of Algiers' souks. Saffron adds a golden color and incomparable sweetness, while cumin and cinnamon awaken the taste buds. Algerian cuisine is distinguished by its subtle spice blends and slow-cooked dishes, often perfumed with cilantro or parsley. Although couscous is the king of the Algerian table, this rice, called 'rouz mfalafel', is a popular vegetarian alternative, perfect for a family dinner. You can add raisins for a sweet-savory touch or candied carrots for more indulgence. Enjoy it with mint tea for an authentic experience.
Ingredients
- Long-grain rice300 g
- Olive oil3 tablespoons
- Onion1 large
- Carrots2
- Zucchini1
- Cooked chickpeas150 g
- Saffron threads1/2 teaspoon
- Cumin1 teaspoon
- Sweet paprika1 teaspoon
- Cinnamon stick1
- Vegetable broth600 ml
- Saltto taste
- Black pepperto taste
Nutrition
Instructions
- 1
Heat the olive oil in a large pot. Slice the onion and sauté until translucent.
- 2
Add the diced carrots and sliced zucchini. Cook for 5 minutes over medium heat.
- 3
Stir in the rice, spices (saffron, cumin, paprika, cinnamon), salt, and pepper. Mix well.
- 4
Pour in the hot broth, add the chickpeas. Cover and simmer over low heat for 20-25 minutes without stirring.
- 5
Remove the cinnamon, fluff the rice with a fork, and serve hot, with meat or as is.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !