Saffron Vermicelli Rice (Seffa)
A Moroccan and North African steamed side dish of broken vermicelli toasted with butter then cooked in fragrant saffron broth, finished with cinnamon, powdered sugar, and almonds. Luxurious and festive, it pairs beautifully with tagine or roasted chicken.
Ingredients
- 8 oz dried vermicelli pasta (thin), broken in thirds
- 4 tbsp unsalted butter
- 1/4 tsp saffron threads
- 3 cups low-sodium chicken or vegetable broth
- 1/2 tsp kosher salt
- 1 cinnamon stick
- 1/2 tsp ground cinnamon
- 2 tbsp powdered sugar
- 1/4 cup sliced almonds, toasted
- 1/4 cup golden raisins
Instructions
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1
In a small bowl, crumble 1/4 tsp saffron threads into 2 tablespoons of warm water and let steep for 5 minutes.
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2
In a medium saucepan over medium heat, melt half the 4 tbsp unsalted butter. Add 8 oz broken in thirds dried vermicelli pasta (thin) and toast, stirring constantly, until the pieces turn a deep golden-brown, about 4-5 minutes. Watch closely as they color quickly.
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3
Pour in 3 cups low-sodium chicken or vegetable broth, add 1 cinnamon stick, 1/2 tsp kosher salt, and the saffron water. Bring to a boil, then reduce heat to low. Cover and cook until the vermicelli has absorbed the broth and is tender, about 10-12 minutes.
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4
Remove the cinnamon stick and discard. Add the remaining unsalted butter and 1/4 cup golden raisins. Fluff gently with a fork and let sit covered for 5 minutes.
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5
Mound the seffa on a serving platter. Dust with 2 tbsp powdered sugar and 1/2 tsp ground cinnamon, then scatter 1/4 cup toasted sliced almonds over the top. Serve alongside tagine or roasted meat.