A recipe by Melissa Roberts, found in Gourmet April 2009. the recipe calls for 1 cup dried currents added with the onion and almonds at the end, but I omitted this ingredient.
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.
