Saturday, March 3, 2012

saffron rice

saffron rice with almonds and currants
Serve this as a side dish with anything with Middle Eastern or Moroccan flavours. Serves 6.

pinch of saffron
2 tbsp boiling water
2 tbsp olive oil
1/3 cup almonds, chopped
1 onion, diced
1 cup jasmine rice
2  1/2 cups water
1 tsp salt
1/3 cup currants (or raisins)

Cover saffron with boiling water in a small bowl. Set aside. In large pot, heat oil. Add almonds, and cook until browned, stirring often, about 3 minutes. Remove almonds with a slotted spoon, and set aside. Add onions to the pot. Sauté until caramelized, about 10 minutes. Add rice, and stir for 2 minutes, until rice is toasted. Add water, saffron and salt. Bring to a boil, then turn heat to low and cover. Cook rice for around 10 minutes, until all the water is absorbed. Turn off heat, fluff rice, and stir in currants and almonds.

(Adapted from this recipe at Epicurious)

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