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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | teaspoon | saffron | 2 | tablespoons | boiling water | 1/3 | cup | olive oil | 1 | cup whole kernels | 1 C almonds sliced, | | cup, chopped | Onion, chopped | 3 | cups | Rice, Basmati | 4 1/2 | cups (8 fl oz) | water | 1 | cup whole kernels | slivered almonds |
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Steps
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Sequence
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Step
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| | 1 | soften saffron in 2 tbsp. hot water in a small bowl | | 2 | Heat oil in a 5-qt heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with slotted spoon to paper towels to drain. | | 3 | Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15-20 minutes. Transfer half of onion to a bowl. | | 4 | Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add 4 1/2 cups water, saffron mixture, 1 1/2 teaspoons salt, 1/2 tsp pepper and bring to a simmer. Reduce heat to low and cook, covered until water is absorbed and rice is tender, 18-20 minutes. Let rice stand, covered, off heat 5 minutes. | | 5 | While rice stands, stir almonds into bowl with onion. | | 6 | Fluff rice with a fork and serve with almond mixture spooned on top. |
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