Saffron Rice with Almonds and Raisins
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Both delicious and intensely visually, this was a hit at our recent High Holiday meal.
Ingredients
3 1/2 cups water or stock
3 tbsp sunflower or light vegetable oil
1 tsp salt (or to taste - if you're using stock to cook the rice, you may need less)
1/2 tsp saffron threads
2 1/2 cups basmati or long-grain rice
2/3 cup raisins (I used golden raisins)
1/2 cup flaked, sliced or chopped almonds
Instructions
Grind the saffron threads in a spice mortar to a powdery texture.
2. Rinse the rice in a mesh strainer for a few minutes.
3. In a large pot, bring the water or stock to a boil with the oil and salt.
4. Add the saffron and the rice to the pot. Let the mixture come to a boil again.
Stir well, then set the heat to low.
5. Cover the pot with a lid. Let the rice steam over low heat for 20-30 minutes, or until rice is tender and little holes have appeared on the surface.
6. Remove from heat. Leave the rice to rest covered for a few minutes. Meanwhile, cover the raisins with hot water for a few minutes till they become moist and plump.
7. Toast the sliced almonds in a skillet over medium low heat, stirring constantly, till golden brown and aromatic. Keep a close eye, the almonds will burn if you don't watch them.
8. Drain the raisins. Use a fork to fluff the rice, integrating the drained raisins and toasted almonds as you mix.
Serve warm and enjoy!
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