2 cups white basmati rice
4 cups water
1 teaspoon salt
½ cup slivered almonds
4 tablespoons butter
4 tablespoons olive oil
2 tablespoons sugar
½ cup dried currants (or cherries, golden raisins, or barberries)
¼ to ½ teaspoon crushed saffron threads
1 tablespoon water
additional salt and pepper to taste
4 cups water
1 teaspoon salt
½ cup slivered almonds
4 tablespoons butter
4 tablespoons olive oil
2 tablespoons sugar
½ cup dried currants (or cherries, golden raisins, or barberries)
¼ to ½ teaspoon crushed saffron threads
1 tablespoon water
additional salt and pepper to taste
Directions:
Bring the four cups of water to a boil in a large
saucepan. Add salt and rice, lower the heat and simmer for 5- 10 minutes. Do
not overcook. Rice should be slightly “al dente.” Drain the rice thoroughly and
return to the sauce pan. Set aside.
Dissolve the saffron in the one tablespoon of water
and stir into the rice.
Pre-heat the oven to 400F.
Brown the almonds over medium-high heat in a medium
or large skillet. Stir frequently to prevent scorching. When browned, pour the
almonds in a bowl and set aside.
In the same skillet, reduce the heat to medium and
add the butter and oil. Then add the currants and sugar. Cook until the sugar
has dissolved and the butter has browned a bit, stirring frequently (just a few
minutes). Remove from the burner and set aside.
Spread half the rice in a casserole dish or other
baking dish (at least 3 quarts). Pour half the butter mixture over the rice and
sprinkle with half the almonds. Then spread the remaining half of the rice in
another layer and pour over the remaining butter mixture and almonds.
