Moroccan Almond and Saffron Rice
This almond and saffron rice is a comforting dish that captures the essence of Moroccan cuisine. Saffron, often called 'red gold', brings a golden color and an intoxicating aroma. Wondering what the essential spices of Moroccan cuisine are? Saffron, cumin, cinnamon, and ginger are among them, and here they unite to create a symphony of flavors. This dish is perfect to accompany a tagine or simply enjoyed on its own. Let yourself be transported by the aromas of the Orient.
Ingredients
- basmati rice300 g
- blanched almonds100 g
- onion1
- garlic2 cloves
- saffron1 pinch
- turmeric1 tsp
- cinnamon1 stick
- olive oil3 tbsp
- butter20 g
- vegetable broth600 ml
- raisins50 g
- salt1 tsp
- pepper1/2 tsp
- fresh cilantroa few sprigs
Instructions
- 1
Soak the saffron in 2 tablespoons of hot water. Chop the onion and garlic. In a saucepan, heat the olive oil and sauté the onion and garlic until translucent.
- 2
Add the rinsed and drained basmati rice, stir for 2 minutes to coat well with oil. Add the turmeric, cinnamon stick, salt, and pepper. Mix.
- 3
Pour in the hot vegetable broth and the saffron water. Bring to a boil, then reduce heat, cover, and cook for 15 minutes until the rice absorbs the liquid.
- 4
Meanwhile, in a skillet, toast the blanched almonds dry until golden. Set aside. In the same skillet, sauté the raisins with butter for 1 minute.
- 5
Once the rice is cooked, remove the cinnamon stick. Fluff the rice with a fork. Gently fold in the toasted almonds and raisins.
- 6
Serve hot, garnished with chopped fresh cilantro. Optionally accompany with a vegetable or meat tagine.
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