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Saffron Rice Pilaf

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Saffron Rice Pilaf

Saffron Rice Pilaf

amanda

Equipment

  • - KitchenAid Stand Mixer

  • - Chef's Knife

  • - Medium Saucepan (Non-Stick)

  • - Saffron Grinder

  • - Measuring Cups & Spoons Set

  • - Digital Kitchen Scale (optional)

  • - Candy Thermometer

  • - Glass Measuring Cup (1 cup and 2 cups)

  • - Wooden Spoon or Silicone Spatula

  • - Stainless Steel Pot with Lid (4-5 quarts)

Ingredients

  • 3/4 teaspoon crumbled saffron threads

  • 2 tablespoons boiling-hot water

  • 1/3 cup olive oil

  • 1 cup slivered almonds (4 ounces)

  • 1 very large onion, chopped (3 to 4 cups)

  • 3 cups white basmati rice (19 ounces)

  • 4 1/2 cups water

  • 1 cup dried currants (4 ounces)

Instructions

1

Instruction 1

Soften saffron in hot water (2 tablespoons) in a small bowl.
2

Instruction 2

Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.
3

Instruction 3

Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
4

Instruction 4

Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.
5

Instruction 5

While rice stands, stir almonds and currants into bowl with onion.
6

Instruction 6

Fluff rice with a fork and serve with almond mixture spooned on top.
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