Saffron Rice with Palm Oil
INGREDIENTS
- 3/4 teaspoon crumbled saffron threads
- 2 tablespoons boiling-hot water
- 1/3 cup Palm 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)
PREPARATION
- Heat red palm 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.
- Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.
- 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.
- While rice stands, stir almonds and currants into bowl with onion.
- Fluff rice with a fork and serve with almond mixture spooned on top.
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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