Saffron Rice

DrGaellon's Note:

Adapted from a recipe by Kimber at allrecipes.com. You really have to use basmati rice to get the best flavor; plain long-grain rice will likely be bland. Substitute oil for the butter to make it vegan.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 2 cups uncooked basmati rice
• 1 teaspoon crushed saffron thread
• 2 tablespoons butter
• 6 whole cardamom pods
• 4 whole cloves
• 3 cinnamon sticks
• 1 onion , chopped
• 3 bay leaves
• ½ cup golden raisin
• 3 cups boiling vegetable broth
• 1 teaspoon salt
• ¼ cup slivered almond

Directions:

1. Rinse rice in 2-4 changes of cold water, until it runs clear. Set aside.
2. Soak saffron threads in 2 tablespoons boiling water.
3. Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. Stir in onion and saute, stirring occasionally, until golden brown, 8-10 minutes. Add rice, reduce heat to low and saute 5 minutes, stirring constantly, until rice is opaque, is beginning to smell nutty and is just beginning to turn a little golden.
4. Add bay leaves and raisins to pot. Pour in the boiling broth and stir in the salt and saffron.
5. Cover tightly and simmer 20-25 minutes. or until rice is cooked and all liquid is absorbed. Fluff with a fork, then turn out into a serving dish. Remove and discard cardamom pods, whole cloves and cinnamon sticks. Sprinkle with slivered almonds.