Moroccan Rice Pilaf With Saffron

This delicious rice pilaf can stand alone as a side dish, but it's great served as a bed for savory Moroccan Saffron Chicken. CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/saladsandsidedishes/r/Mor_rice_pilaf.htm

• Ready In: 45 mins
• Serves: 4-8

Ingredients

• 2  cups long grain rice
• 2  tablespoons butter
• 2  tablespoons olive oil
• 1  onion, chopped
• 2  garlic cloves, finely chopped
• 1 -2  cinnamon stick
• 1⁄2 teaspoon salt (to taste)
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon white pepper
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon turmeric
• 1⁄4 cup fresh cilantro, chopped
• 1⁄4 cup peas (fresh or frozen)
• 1  red bell pepper, finely chopped (or yellow bell pepper)
• 1  carrot, finely chopped
• 4 1⁄2 cups  chicken stock or 4 1⁄2 cups  vegetable stock
• 1⁄4 teaspoon saffron thread, crushed

Directions

1. In a sauce pan, heat the stock almost to boiling.
2. Meanwhile, mix the remaining ingredients (except the saffron) in a very large skillet or shallow stock pot.
3. Cook the rice and vegetables over medium heat, stirring frequently, for about 10 minutes, or until the onions are translucent and the rice begins to color.
4. Add the stock and saffron to the rice, stirring only once. Bring the stock to a simmer, and taste for salt.
5. Adjust the seasoning if desired.
6. Cover the rice, reduce the heat to low, and simmer gently and undisturbed, for about 25 minutes, or until the liquid is absorbed and the rice is tender.
7. Fluff the rice with a fork, and serve.