A delightful twist on a classic Moroccan rice pilaf, this recipe incorporates vibrant vegetables and aromatic spices for a flavorful and colorful dish.
Heat the vegetable stock in a saucepan until it is just about to boil.
Using warm stock helps maintain the cooking temperature of the rice, ensuring even cooking.
In a large skillet, melt the butter with the olive oil over medium heat.
Combining butter and olive oil prevents the butter from burning while adding flavor.
Add the chopped onion and minced garlic to the skillet, and sauté until the onion is translucent.
Stir frequently to avoid burning the garlic, which can turn bitter.
Stir in the rice, cinnamon stick, salt, ginger, white pepper, cumin, and turmeric, and cook for a few minutes until the rice is lightly toasted.
Toasting the rice enhances its nutty flavor and helps keep the grains separate.
Pour the hot stock and saffron threads into the skillet, stirring once to combine.
Stirring only once prevents the rice from becoming sticky.
Cover the skillet with a lid, reduce the heat to low, and let the rice simmer undisturbed for 20 minutes.
Avoid lifting the lid during cooking to retain steam and ensure even cooking.
Add the peas, red bell pepper, and carrot to the skillet, and gently fold them into the rice.
Adding the vegetables towards the end preserves their color and texture.
Remove the skillet from heat, and let it sit covered for 5 minutes before fluffing the rice with a fork.
Allowing the rice to rest helps it absorb any remaining moisture and enhances its texture.
Garnish the pilaf with fresh cilantro before serving.
Chop the cilantro just before serving to maintain its fresh flavor and vibrant color.
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