Saffron Rice Pilaf with Almonds and Currants

Ingredients:

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

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.

Cover (with lid or aluminum foil) and bake for 15-20 minutes or until the rice is soft and there’s some browning around the edges. Season with salt and pepper to taste when serving.