Saffron Rice with Fish

Saffron Rice with Fish is a vibrant Moroccan dish that combines aromatic saffron-infused rice with succulent pieces of fish, offering a delightful blend of flavors and textures. Perfect for a nutritious meal, this dish is both visually stunning and rich in protein.

Ingredients

• Basmati rice - 150 grams
• Water - 400 ml
• Saffron threads - 0.1 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, diced
• Tomato - 1 medium, diced
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Paprika - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fish fillets (such as cod or haddock) - 300 grams
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, cut into wedges

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 20 minutes.
2. In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes.
3. In a medium pot, heat the olive oil over medium heat, then add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic, diced bell pepper, and diced tomato to the pot and cook for an additional 5 minutes, stirring occasionally.
5. Stir in the cumin, coriander, paprika, salt, and black pepper, and cook for another minute to release the spices' aromas.
6. Drain the soaked rice and add it to the pot, stirring well to coat the rice with the spice mixture.
7. Pour in the 400 ml of water, along with the saffron and its soaking water, and bring to a boil.
8. Once boiling, reduce the heat to low, cover the pot, and simmer for about 15 minutes or until the rice is tender and the water is absorbed.
9. While the rice is cooking, season the fish fillets with salt and pepper.
10. In a separate skillet, heat a bit of olive oil over medium heat and cook the fish for about 3-4 minutes on each side or until cooked through and flaky.
11. Once the rice is done, fluff it with a fork and stir in the chopped parsley.
12. Serve the saffron rice topped with the cooked fish and lemon wedges on the side.

Nutrition

• Calories: 520
• Protein: 30 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in antioxidants from saffron and vegetables, promoting overall health.

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