Active time: 15 min Start to finish: 30 min
Makes 4 servings.
- 1cup chicken broth
- 1cup water
- pinch of saffron threads
- 1/2cup chopped onion
- 2tablespoons unsalted butter
- 1cup long-grain rice
- 1/2teaspoon salt
- 1/8teaspoon black pepper
- 1/2cup sliced almonds, toasted
DIRECTIONS Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir. Remove from heat.
Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.
Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron broth, salt, and pepper and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered,5 minutes, then fluff rice with a fork and fold in almonds.