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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath tradition. This version, made with basmati rice, is punctuated by caramelized onion, currants, and fried almonds. 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) |
Directions:
1. Soften saffron in hot water (2 tablespoons) in a small bowl.
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. Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
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. While rice stands, stir almonds and currants into bowl with onion.
6. Fluff rice with a fork and serve with almond mixture spooned on top.
7. Cooks' note: Rice pilaf can be made 1 day ahead and chilled. Reheat, uncovered, in a microwave or, tightly covered, in a 250°F oven.
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