Moroccan Saffron Rice
Transport your taste buds to North Africa with this vibrant Moroccan Saffron Rice recipe, a stunning side dish or light main course bursting with aromatic spices and irresistible textures. Fragrant saffron infuses the rice with its signature golden hue and delicate flavor, perfectly complemented by the warmth of cumin, cinnamon, and turmeric. Tender grains are elevated by the sweet pop of golden raisins, the crunch of toasted slivered almonds, and the fresh brightness of chopped parsley. Quick and easy with just 10 minutes of prep and ready in under 30 minutes, this gluten-free dish pairs beautifully with roasted meats or hearty vegetable stews. Perfect for weeknight dinners or festive gatherings, this saffron rice recipe is an elegant way to bring Moroccan flair to your table.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 3.5 cups water
- 0.5 teaspoons saffron threads
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground turmeric
- 0.5 cups golden raisins
- 0.5 cups slivered almonds, toasted
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.25 teaspoons black pepper
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a small bowl, soak the saffron threads in 2 tablespoons of warm water. Set aside to bloom while you prepare the other ingredients.
Heat the olive oil in a medium-sized pot or dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic, ground cumin, ground cinnamon, and ground turmeric. Cook for 1-2 minutes until the spices are fragrant.
Add the rinsed rice to the pot and stir to coat the grains in the oil and spices.
Pour in the water, add the soaked saffron along with the soaking liquid, and season with salt and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the rice simmer gently for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the pot from heat and let it sit, covered, for 5 minutes to allow the rice to steam and finish cooking.
Fluff the rice with a fork and gently fold in the golden raisins, toasted slivered almonds, and chopped parsley.
Serve warm as a side dish or a light, aromatic main course. Enjoy!
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 204.7 g | 74% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 59.7 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1484 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
