This simple dish is a great complement to any spicy, rich Moroccan dish. The rice is steeped with subtle nutty flavor of saffron while the lemon provides a wonderful contrast. Leftover rice is wonderful mixed into an herbed egg scramble the next day for breakfast (I usually make a chive-parsely scramble for this).
INGREDIENTS
2T extra virgin olive oil
Small pinch of saffron threads (maybe 10-15)
1 cup basmati rice
1T lemon zest
water
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Rinse rice in cold water and drain multiple times until water becomes clear. Drain thoroughly and set aside. Heat oil in a heavy saucepan on medium until a drop of water sizzles in it. Add drained rice and saffron; sautee, stirring occasionally, until the rice is very dry and sticks to the bottom of the pan (without burning). pour water over the rice to cover by about an inch. Release rice from the bottom of the pan with a wooden spoon. Add lemon zest. Cover, and bring to a gentle simmer. Simmer until water has evaporated (about 15 minutes). Let stand for 5 minutes and fluff with a fork prior to serving.
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