Ingredients

The following ingredients have 6 Servings
  • 3 1/2 cups water or stock
  • 3 tablespoons sunflower or light vegetable oil
  • 1 teaspoon salt ((or to taste - if you're using stock to cook the rice, you may need less))
  • 1/2 teaspoon saffron threads
  • 2 1/2 cups basmati or long-grain rice
  • 2/3 cup raisins ((I used golden raisins))
  • 1/2 cup flaked, sliced or chopped almonds

Instruction

  • Grind the saffron threads in a spice mortar to a powdery texture.
  • Rinse the rice in a mesh strainer for a few minutes. (This step is not in the original recipe, but I always rinse my rice before cooking.)
  • In a large pot, bring the water or stock to a boil with the oil and salt.
  • Add the saffron and the rice to the pot. Let the mixture come to a boil again. Stir well, then set the heat to low.
  • Cover the pot with a lid. Let the rice steam over low heat for 20-30 minutes, or until rice is tender and little holes have appeared on the surface.
  • Remove from heat. Leave the rice to rest covered for a few minutes. Meanwhile, cover the raisins with hot water for a few minutes till they become moist and plump.
  • Toast the sliced almonds in a skillet over medium low heat, stirring constantly, till golden brown and aromatic. Keep a close eye, the almonds will burn if you don't watch them. You can also toast them under the broiler, as Claudia suggests.
  • Drain the raisins. Use a fork to fluff the rice, integrating the drained raisins and toasted almonds as you mix.
  • Serve warm.