Rfissa

Nutrition · per serving

Steps

1. 1

   Put the saffron threads in 1 tablespoon of the measured warm water to bloom. Slice the onions thinly, grate the garlic, rinse the lentils, and chop the coriander and parsley. If the fenugreek seeds are very dusty, rinse them briefly and drain well. This mise en place matters because the stew cooks quickly once started.

   0.2 g saffron threads900 ml water400 g yellow onions, thinly sliced3 garlic cloves, finely grated80 g green lentils, rinsed8 g fenugreek seeds15 g fresh coriander, chopped15 g fresh flat-leaf parsley, chopped
2. 2

   In a wide heavy pot over medium heat, add the olive oil and smen or butter. Add the sliced onions and cook for 6-8 minutes, stirring often, until softened and beginning to collapse without taking on much colour. Stir in the garlic, ras el hanout, ground ginger, ground turmeric, salt, and black pepper; cook for 30 seconds just until fragrant so the spices bloom but do not scorch.

   30 ml olive oil15 g smen or unsalted butter400 g yellow onions, thinly sliced3 garlic cloves, finely grated8 g ras el hanout4 g ground ginger3 g ground turmeric8 g salt2 g black pepper
3. 3

   Add the chicken thighs and turn them in the onion-spice mixture for 2 minutes so they are fully coated. Add the lentils, fenugreek seeds, bloomed saffron with its soaking liquid, chopped coriander, chopped parsley, and the remaining water. Bring to a gentle boil, then reduce to a steady simmer. Cover and cook for 30-35 minutes, turning the chicken once, until the chicken is tender, the lentils are soft, and the onion-rich broth has thickened slightly. If needed, uncover for the last few minutes to reduce; the sauce should be brothy but concentrated, not watery.

   500 g chicken thighs, bone-in and skin removed80 g green lentils, rinsed8 g fenugreek seeds0.2 g saffron threads15 g fresh coriander, chopped15 g fresh flat-leaf parsley, chopped900 ml water
4. 4

   While the stew simmers, warm the msemen in a dry frying pan over medium heat for about 1 minute per side, or until soft and pliable. Stack them and keep covered with a clean towel so they stay supple. Tear or cut the msemen into bite-size strips and arrange them in a deep serving dish or on two warm plates.

   3 pieces (about 180 g total) msemen, ready-made
5. 5

   Taste the broth and adjust seasoning if needed. Place the msemen-lined dish as the base, spoon over some broth to moisten the bread, then arrange the chicken on top. Ladle over the onions, lentils, fenugreek-rich sauce, and the remaining broth. Scatter with fresh coriander leaves and serve immediately. Proper rfissa should have soaked, flavourful bread underneath while the top still keeps a little texture.

   3 pieces (about 180 g total) msemen, ready-made500 g chicken thighs, bone-in and skin removed5 g fresh coriander leaves

Origin & History

Rfissa is a celebrated Moroccan dish traditionally served at family gatherings and especially for postpartum meals, valued for its warming spices and fenugreek. It is most often made with chicken and served over shredded msemen or trid, which soak up the fragrant onion-rich broth. The dish reflects Morocco’s deep tradition of layered breads, spice blending, and ceremonial hospitality.