|Margarita's International Recipes|
This saffron pilaf is a simpler version of the paella recipe I often make. The toasted almonds and sesame seeds added a nice texture and it worked very well. I think you can also dress it up by adding raisins or other dried fruits.
Saffron Rice Pilaf with Almonds and Sesame Seeds
2 cups long-grain white rice 1/4 cup butter 3 cups chicken broth 1/4 tsp. saffron, ground 1/4 cup toasted slivered almonds 1/4 cup toasted sesame seeds.
Toast almond slivers and sesame seeds by placing them on a baking sheet in a 300F oven until golden brown. Leave aside.
Melt the butter in a large cooking pot or pan. Add the rice and cook for a couple of minutes, stirring so as to coat the grains with the butter. Add the chicken broth, the saffron and the salt. Bring to a boil, then lower the heat and simmer until the rice is done, about 20 minutes (the time will depend of the type of rice you use). Stir in the almonds and sesame seeds and serve.
Adapted from: The Cuisine of Armenia.