Lamb with Saffron Rice

We grilled the Lamb and served them with Saffron Rice. This is a very good recipe. We started with a Nectarine, Spec and Burrata Salad.

Rozz Za’fran

Saffron Rice

The Foods of Morocco

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.

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

2-1/2    cups short-grain rice

2          tablespoons olive oil

¼         teaspoon ground saffron threads'

¾         oz butter

Over medium heat, heat the oil in a heavy-based saucepan and add the rice, stirring so that all the rice is coated evenly with oil. Add 3-2/3 cups water, the saffron and 1/4 teaspoon salt and stir well. Bring to the boil over high heat and boil for 1 minute.

i

Reduce heat to low, cover and cook 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 heat, then leave the pan, covered, for 10 minutes. Add the butter and fluff lightly with a fork. Transfer to serving bowl. Saffron rice is used to accompany fish dishes but can be used as a substitute for couscous.