Moroccan cuisine · Dough, Pasta & Rice

Rouz bel Khodra wa Zaafran

Saffron rice with peas and carrot cubes, cooked in the pot and topped with toasted almond flakes.

Ingredients · for 4 servings

• 350 g long-grain rice
• 1/2 tsp saffron threads
• 300 g peas (frozen)
• 3 carrots
• 1 onion
• 50 g flaked almonds
• 60 g butter
• 2 tbsp olive oil
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Soak the saffron threads in 4 tbsp hot water for 10 min, rinse the rice in cold water until it runs clear, and drain.
2. Peel the carrots and cut into 5 mm cubes, and finely chop the onion.
3. Heat olive oil and half the butter in a pot, sauté onion and carrots over medium heat for 6–7 min until the onion is translucent.
4. Add the rice, toast for 2 min while stirring until the grains glisten, then pour in 700 ml hot water and the saffron water, season with salt and pepper.
5. Cook covered over low heat for 15 min, adding the peas for the last 5 min, then remove from the heat and let steam covered for 10 min until the liquid is fully absorbed.
6. Toast the flaked almonds in the remaining butter for 2–3 min until golden, fluff the rice with a fork, and serve topped with the almonds and chopped parsley.