Saffron Rice

Ingredients

• 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
• 1/2 cup golden raisin
• 3 cups boiling vegetable broth
• 1 teaspoon salt
• 1/4 cup slivered almond

Directions

1. 1

   Rinse rice in 2-4 changes of cold water, until it runs clear. Set aside.

2. 2

   Soak saffron threads in 2 tablespoons boiling water.

3. 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. 4

   Add bay leaves and raisins to pot. Pour in the boiling broth and stir in the salt and saffron.

5. 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.