To toast the almonds, add them to a small skillet over medium heat, shaking the pan until they turn light golden.
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
How to Make It
Combine warm water and saffron.
Rinse rice well; drain. Combine rice and 2 cups cold water in a bowl, and let stand 30 minutes to 2 hours. Drain.
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.
This is a great recipe! The dish is full of flavor. I used an organic Moroccan saffron I purchased from Amazon, which enhanced the flavor of the dish. If you are interested, you can check it out here: http://www.amazon.com/gp/product/B00JX1QZRO.
Thanks! Keep these great recipes coming!