Rozz Za’fran

Saffron Rice

Andalusian influence is obvious in this rice dish, which is popular in northern Morocco. While Moroccans steam the rice – a lengthy process – the following uses the absorption method. A short or medium grain is the type used in Morocco.

SERVES 6

500 g (1 lb 2 oz/2½ cups) short-grain rice

2 tablespoons olive oil

¼ teaspoon ground saffron threads

20 g (1 oz) butter

Wash the rice in a sieve until the water runs clear, then drain well.

Heat the olive oil in a heavy-based saucepan over medium heat and add the rice, stirring so that it is coated with the oil. Add 900 ml (31 fl oz/3²/₃ cups) water, the saffron and ¼ teaspoon salt and stir well. Increase the heat to high. Bring to the boil and then boil for 1 minute.

Reduce the heat to low, cover the pan and cook the rice for 10–12 minutes, or until all the water has been absorbed. Steam tunnels will form holes on the surface of the rice. Turn off the heat, then leave the pan, covered, for 10 minutes. Add the butter and fluff lightly with a fork. Transfer to a serving bowl. Saffron rice is used to accompany fish dishes, but it can also be used as a substitute for couscous.