FASSULIAH K'DRA -- BEANS WITH SAFFRON (MOROCCO - NORTH AFRICA)
This recipe was found in the 2002 cookbook, Mediterranean Street Food. Preparation time does not include the time for the beans to soak.
Provided by Sydney Mike
Categories Onions
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain the beans & rinse well, then place them in a large saucepan.
- Add the 1 generous pinch of saffron threads (crushed) & 1 1/2 quarts water, then bring to a boil over medium-high heat.
- Add butter, then reduce heat to low & simmer, covered, for 30 minutes.
- Stir in the onions, parsley & pepper & cook for another 30 minutes or until beans are tender. Stir occasionally to make sure beans are not sticking.
- Just before beans are ready, add salt to taste.
- If sauce is too thick, add a little water, but if it's too thin, increase the heat to high & boil until thickened, stirring regularly so that the beans don't stick.
- Taste & adjust the seasoning, if necessary.
- Serve hot, warm or at room temperature.
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TONYanisicko
[email protected]This dish is a great way to show off your culinary skills.
Afran Gamer
[email protected]I'm always looking for new and exciting vegetarian recipes, and this one definitely fits the bill.
Sandile Zibani
[email protected]This recipe is a great make-ahead meal. I often make it on the weekend and then reheat it during the week.
Hayat Khay
[email protected]The smell of this dish cooking is amazing.
Amila Sampath
[email protected]I love the vibrant colors of this dish.
MOUKHTAR TV
[email protected]This dish is a great way to warm up on a cold winter day.
Raja Mangrio
[email protected]I've never had Moroccan food before, but this recipe made me a fan. I'll definitely be trying more Moroccan recipes in the future.
iiam.k1ah
[email protected]I'm new to cooking Moroccan food, and this recipe was a great place to start. It was easy to follow and the results were delicious.
M Ellison
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved it!
hamdu Mia
[email protected]This recipe is a great way to get kids to eat their vegetables.
Nansamba Margret
[email protected]I'm not a vegetarian, but I love this dish so much that I often make it even when I'm serving meat.
Eleanor du Plessis
[email protected]I served this dish with a side of naan bread, and it was the perfect combination.
Anish Wasu
[email protected]I'm not a fan of saffron, so I substituted turmeric instead. It still turned out great!
Christabel Smith
[email protected]This recipe is a great way to use up leftover beans. I usually make a big batch of beans on the weekend, and then I use them to make this dish during the week.
T.D. Dean
[email protected]I love how versatile this recipe is. I've made it with different types of beans, and it's always delicious. I also like to add different vegetables, such as carrots, celery, or zucchini.
teena Bhujel
[email protected]I've made this recipe several times now, and it always turns out perfectly. It's a great dish to serve for a special occasion, but it's also easy enough to make on a weeknight.
Madi Harris
[email protected]This dish was a big hit with my family! The kids loved the sweet and tangy sauce, and the adults appreciated the complex flavors of the spices. I'll definitely be making this again soon.
Cindy Human
[email protected]I was hesitant to try this recipe because I'm not a huge fan of beans, but I'm so glad I did! The beans were cooked perfectly, and the combination of spices was amazing. I served it with rice and a side of yogurt, and it was a perfect meal.
Lokman Dine
[email protected]This recipe was an absolute delight! The flavors were incredibly complex and well-balanced, with the saffron adding a beautiful depth of flavor. I'll definitely be adding this to my regular rotation of dishes.