Moroccan · Rice Dishes

Saffron Rice with Dried Fruits

Taliouine, Morocco's saffron-growing capital near Taroudant, supplies the threads that colour this fragrant rice, studded with plump raisins, dried apricots and a few toasted almonds for a dish that sits comfortably alongside a tagine or on its own.

Prep: 15 min
Cook: 30 min
Total: 45 min
Serves: 4
Level: Easy

Ingredients

300 g basmati or long-grain rice
Generous pinch of saffron threads, bloomed in warm water
60 g raisins
60 g dried apricots, chopped
40 g almonds, toasted
40 g butter
500 ml water or light stock, salt

Method

1

Rinse the rice

Rinse the rice under cold water until it runs clear, to remove excess starch.
2

Sauté

Melt the butter in a pot, add the rinsed rice, and stir for a minute or two to coat the grains.
3

Add liquid

Pour in the water or stock along with the saffron water and salt, bring to a boil, then reduce to a low simmer, cover, and cook 15 minutes.
4

Add fruit

Scatter the raisins and chopped apricots over the rice partway through cooking, replace the lid, and let them steam and plump along with the rice.
5

Rest

Once the liquid is absorbed, remove from the heat and let the rice rest, covered, 5 minutes.
6

Finish

Fluff with a fork, fold in most of the toasted almonds, and scatter the rest over the top.
7

Serve

Serve warm alongside a tagine or roasted meat.

Chef's tips

Bloom the saffron in a little warm water first so its colour and aroma spread evenly through the rice rather than staying in isolated streaks.
Rinsing the rice before cooking keeps the grains separate rather than gluey.
Add the dried fruit partway through cooking so it plumps in the steam without turning to mush.

Frequently asked questions

Can I use other dried fruit?

Yes, chopped dates, dried figs or prunes all work well in place of or alongside the raisins and apricots.

What is this rice traditionally served with?

It pairs well with roasted or grilled meats and richly spiced tagines, its sweetness offering a gentle contrast.