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Saffron Pilaf

Karry Hosford
Yield 8 servings (serving size: 2/3 cup)
To toast the almonds, add them to a small skillet over medium heat, shaking the pan until they turn light golden.

Ingredients

  • 1 tablespoon warm water
  • 1/2 teaspoon saffron threads, crumbled
  • 1 1/3 cups uncooked basmati rice
  • 2 cups cold water
  • 1 teaspoon vegetable oil
  • 3 whole cloves
  • 2 bay leaves
  • 2 1/4 cups fat-free, less-sodium chicken broth
  • 2 tablespoons raisins
  • 3/4 teaspoon salt
  • 2 tablespoons sliced almonds, toasted

Nutrition Information

  • calories 147
  • caloriesfromfat 8 %
  • fat 1.3 g
  • satfat 0.2 g
  • monofat 0.6 g
  • polyfat 0.5 g
  • protein 3 g
  • carbohydrate 32.9 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 345 mg
  • calcium 5 mg

How to Make It

  1. Combine warm water and saffron.

  2. Rinse rice well; drain. Combine rice and 2 cups cold water in a bowl, and let stand 30 minutes to 2 hours. Drain.

  3. Heat the oil in a large saucepan over medium-high heat. Add cloves and bay leaves; cook 1 1/2 minutes, stirring occasionally (be careful not to burn the bay leaves). Stir in saffron mixture, rice, broth, raisins, and salt; bring to a boil. Reduce heat; simmer 5 minutes or until liquid is absorbed. Reduce heat to low. Cover and cook 5 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork. Discard cloves and bay leaves; sprinkle with almonds.