For the Saffron Rice Pilaf:
3/4 teaspoon Moroccan Saffron threads
2 tablespoons hot water
2 cups rice
1/2 cup orzo
4 cups water
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon parsley, oregano, basil and/or za'atar (combine per your preference)
For the Shrimp:
About a pound of shrimp (at least 4 per person)
6 cloves of garlic (adjust to your taste)
1/3 cup olive oil
Moroccan Saffron Za'atar Finishing Salt
Moroccan Saffron Chili Honey
Place saffron in a small bowl with the 2 tablespoons of hot water and set aside.
Add rice and orzo to a pot with 4 cups of water. Add saffron mixture, olive oil and spices. Bring to a simmer. Reduce heat and cook covered until water is absorbed and rice is tender (18-20 minutes).
Let rice pilaf stand, covered, off heat 5 minutes.
Alternatively, you can combine all ingredients and cook in a rice cooker.
While rice is cooking, you can start on the shrimp. Heat olive oil in a pan. Using a garlic press, crush garlic and add to pan. Saute for a minute or two, then add shrimp to the pan. Do not overcrowd the pan. You can cook in batches, adding more garlic and olive oil as necessary. While shrimp cooks, crack Moroccan Saffron's Za'atar Finishing Salt over the shrimp. Cook shrimp on both sides for a few minutes each.
If desired, you can roast green chilies in the pan as a garnish.
Some drops of Moroccan Saffron's Chili Honey on the plate is another delicious, but optional, garnish.
Tip: You can portion out the rice pilaf using a measuring cup.
Finish each plate with some more finishing salt if desired.
Recipe by Moroccan Saffron, LLC