Moroccan Saffron Rice

READY IN: 50mins
Recipe by Jostlori

Easy an tasty side dish, the pistachio's are optional but oh, so good!

Top Review by Ck2plz

I followed the recipe to the "t" but I thought it was bland. I rarely cook with saffron so I don't know if saffron is a mild spice or not? The addition of the pistachios were very yummy! Made for ZWT for the Gourmet Goddesses July 2013.

Ingredients Nutrition


  1. Wash the rice in a sieve until the water runs clear, then drain well and set aside.
  2. Bring the water to a boil, remove from heat and add the saffron. Allow to infuse for 20 minutes.
  3. Heat the oil in a heavy saucepan and add the rice, stirring well so that all the rice is coated evenly in the oil. Add the saffron water and salt and stir well.
  4. Bring to a boil and boil for 1 minute. Cover with a tight fitting lid, then simmer for 10-12 minutes until the water is absorbed. Turn off the heat and let stand, covered, for at least 10 minutes.
  5. Add the butter and fluff lightly with a fork. Serve and garnish with pistachios.

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