Saffron Rice Pilaf
A fragrant Middle Eastern rice dish made with aromatic saffron, golden fried almonds, sweet currants, and caramelized onions. This luxurious pilaf combines fluffy basmati rice with a perfect balance of nuts and dried fruit.
Ingredients
- •¾ teaspoon crumbled saffron threads
- •2 tablespoons boiling-hot water
- •⅓ cup olive oil
- •1 cup slivered almonds
- •1 whole very large onion
- •3 cups white basmati rice
- •4½ cups water
- •1 cup dried currants
Cooking Instructions
- 1.
Soften saffron in hot water (2 tablespoons) in a small bowl.
5 min
- 2.
Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
5 min
- 3.
Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
20 min
- 4.
Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
25 min
- 5.
While rice stands, stir almonds and currants into bowl with onion.
2 min
- 6.
Fluff rice with a fork and serve with almond mixture spooned on top.
3 min