Name: Saffron Rice Pilaf
Cook time: 25 min
Total time: 1 1/4 hr
Yield: Makes 8 servings
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)

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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.

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.

Recipe notes

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