Vegetable Rice with Saffron Harissa Spice Mix
If you're looking for something remarkable to step up or elevate your condiment game, then you should get your hands on the Harissa Spice Mix added with original Saffron and try to create exciting mouthwatering recipes using the renowned Harissa paste. The history of this peppery, spicy, and smoky red chilli paste can be traced back to Tunisia. The word Harissa is derived from the Arabic word “Harasa” which means to break or to pound. This paste is commonly used in North African and Middle Eastern cuisines. Harissa with its limitless potential can give a spicy kick to many of your favourite recipes including eggs, marinades, noodles, dips, braises and whatnot.
To introduce you to the dainty flavours of harissa, we are going to share with you a scrumptious vegetable rice recipe made with Saffron Harissa spice mix. You can use leftover rice or vegetables to create this masterpiece. In addition to this, if you are a meat lover, do not hesitate to add any kind of meat to elevate your experience and create your very own versions of Harissa Rice.
Serving size: The recipe yields 3 servings.
Ingredients of Harissa Rice
- Zucchini (1 piece)
- Orange or Red Bell pepper (1 piece)
- Carrot (1 piece)
- Garlic (2 cloves)
- White Onion (1 piece)
- Basmati Rice (300g or 1.5 cups)
- Chopped Tomatoes (2 tins)
- Harissa Spice mix with Saffron (3 teaspoons)
- Tomato Paste (2 tablespoons)
- Vegetable or Chicken Stock cubes (1 piece)
- Coriander (half bunch)
- Italian or Flat-leafed Parsley (half bunch)
- Oil or Ghee (2 tablespoons)
- Salt and pepper (if required)
- Water (100 ml or 3.5oz)
Vegetable Harissa Rice Preparation
- Cut your zucchini, bell pepper and carrot into small dice.
- Cut your onion into quarters. Remove the top and bottom portions and then cut the onion into halves. Then further cut each half vertically from the middle. Now it becomes easy to peel the skin. Remove the skin and the innermost core as well. You can further slice it if you want. The green core might impart a bitter taste to your dish hence, it is better to remove it. The reason for cutting the onion in quarters is that it will give a nice flavour to your dish even if you do not eat it.
- Roughly chop the stem and the leafy parts of coriander and only the leafy part of parsley.
- Wash and soak rice for 10 to 15 minutes and sieve the water before cooking.
- Now take a blender and blend well the chopped tinned tomatoes, harissa spice mix, garlic cloves, tomato paste and vegetable or chicken stock cube to make a smooth paste.
- Take a heavy-bottomed wok or saucepan, and heat 2 tablespoons of oil or ghee on medium heat. Now add the quartered or sliced onions and fry them for about 7 to 8 minutes until they become translucent or achieve a nice golden brown colour.
- Once the onion is done add the rest of the diced vegetables including carrot, zucchini, and orange or red bell pepper. Stir and cook them for 3 to 5 minutes or until they become soft.
- Now it is time to add the signature tomato and harissa sauce with saffron into the sauteed vegetables. Bring it to simmer and let it cook for about 15 to 20 minutes at low heat. The goal is to slightly reduce the amount of sauce.
- Now add basmati rice into the mixture. Stir it gently until all the rice grains are completely coated with the sauce.
- Now add about 1/4th cup of water into the mixture. Mix everything well and cover the pan with a lid. Slightly turn up the stove and let the rice cook for at least 15 to 20 minutes or until all the liquid is completely absorbed.
- Usually, the harissa paste has enough salt to season however you should taste your recipe at this point and add some salt or pepper if required for seasoning. Give it a gentle stir and wait until the rice is completely cooked and the vegetables are soft tender.
- Fluff the rice with a fork and add chopped coriander and parsley over the top. Enjoy it with your family.
- Alternatively you can also try this recipe using the harissa paste.
- If you are using leftover rice and vegetables to make this dish then you do not need to cook it for 20 minutes. Just make sure that your onion is translucent before adding the paste and everything is well-combined.