Rice With Saffron and Nuts (Zaffrani Chaval)

1. 1

   Heat the oil in a 6-quart saucepan.

2. 2

   Test that it's hot enough by adding one seed; it should sizzle immediately.

3. 3

   If not, wait until the oil is hotter before you add the remainder of the seeds and stir for 10 seconds.

4. 4

   Add rice.

5. 5

   Stir and saute for 3 to 4 minutes.

6. 6

   The rice will start to change color and become opaque.

7. 7

   Add broth and salt.

8. 8

   Bring to a boil, turn down heat, cover and simmer until all the liquid is absorbed, about 20 minutes.

9. 9

   Turn off heat and fluff with fork.

10. 10

    Dissolve saffron in 2 tablespoons of warm water, then pour it in the center of the rice.

11. 11

    Sprinkle nuts on top.

12. 12

    Wait for 5 minutes, then mix.

13. 13

    Rice will have white and saffron-color grains mixed together -- unless you have lame-o saffron like I had when I made the batch in the photos I uploaded.

14. 14

    *lol*.

* Per serving · 4 servings · Values may vary.

No additional tips available.