Saffron Almond Rice Pilaf

1. 1

   Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir.

2. 2

   Remove from heat.

3. 3

   Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.

4. 4

   Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes.

5. 5

   Stir in saffron broth, salt, and pepper and bring to a boil.

6. 6

   Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes.

7. 7

   Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.