Jewish Libyan - Safra by Silvia Nacamulli

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and flavor at a lower cost.

chicken

🥗Healthier: tofu

💰Cheaper: legumes

Tofu is a plant-based protein, while legumes are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are less expensive and still provide crunch.

Soak saffron in warm water for 10 minutes to release color and flavor.

Heat olive oil in a large pot over medium heat until shimmering.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add rice and stir to coat with oil, cooking for 2-3 minutes until slightly toasted.

Pour in vegetable broth and the saffron mixture, stirring to combine.

Season with cinnamon, cardamom, cumin, salt, and pepper.

Bring to a boil, then reduce heat to low and cover the pot.

Cook for 15-20 minutes until rice is tender and liquid is absorbed.

Remove from heat and let sit, covered, for 5 minutes.

Fluff rice with a fork and fold in raisins and chopped almonds.

Drizzle with lemon juice and garnish with parsley before serving.

Cooking Techniques

Spice Level:

Allergens