Moroccan & North African
Members
Charred Almond Briouat in Saffron Broth
A moroccan favorite: almond briouat in Saffron Broth, cooked low and slow so every layer of flavor has time to settle.
***** 4.9 · 524 ratings
Method
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
The rest of this recipe is for members.
Join to unlock all 10,008 recipes, including the full method and ingredient list here. Start with a 30-day free trial.
Start 30-day free trial I already subscribeMore Moroccan & North African
You might also like
Moroccan & North African
Members
Our moroccan kitchen turns fish chermoula into something special, ready in roughly 90 minutes start to finish.
Moroccan & North African
Members
Oven-Baked Couscous Royale with Warm Spices -- a moroccan plate that comes together in about 42 minutes with p...
Moroccan & North African
Members
This chickpea tagine leans on good olive oil, bright acid, and fresh herbs -- simple ingredients treated with...
Moroccan & North African
Free
Simple Berber Omelette in Saffron Broth -- a moroccan plate that comes together in about 68 minutes with pantr...