Moroccan Rice with Dried Fruit and Nuts (aka Roz bi Saffran)

I modified this recipe to be able to make it with what I had on hand. For instance, the original recipe called for fresh saffron and white rice; however, I don’t keep fresh saffron in my cupboard, but I had a package of saffron rice. I am posting the recipe as I made it, so that I can be confident that you’re getting a good recipe that I’ve tried out.

1 package saffron rice
½ cup white rice
4 TBS butter
⅓ cup pine nuts
⅓ cup raisins
⅓ cup apricots

Measuring cups/spoons
pot with lid
small frying pan

chop the apricots

Mix rice with 2 ⅔ cup water and 1 TBS butter. Bring to a boil. Cover and cook for 20 minutes. Don’t live the lid and check on it. Rice cooks by the steam created with the water and the closed lid.

When the rice is almost done, melt the remaining butter in a small frying pan over medium heat. Add the pine nuts and cook, stirring constantly, for about a minute or until lightly browned and toasted. Add the raisins and apricots and cook until hot.

Add to rice.

6 Servings

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High in selenium High in vitamin A
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The original recipe called for hazelnuts, but I did not have any. If you do, it called for a cup total of the nuts and fruit, and the hazelnuts needed to be toasted with the pine nuts.

If you have saffron, then the original recipe called for 1 ½ cups of long grain rice, 4 cups of water and a ½ tsp salt.

This is the kind of saffron rice I used:

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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