Saffron Rice Pilaf with Toasted Almonds, Currants and Golden Raisins
Adapted from this NYT Cooking recipe.
- ½ tsp saffron threads
- 2/3 cup slivered almonds
- 1/2 cup golden raisins
- 1/2 cup red currants
- 3 Tbsp red wine vinegar
- ¼ cup extra virgin olive oil
- 8 shallots, minced
- 10 cloves garlic, peeled and minced
- 1 cup basmati rice
- 1 cup jasmine rice
- Salt to taste
- Parsley, cilantro or mint for garnish (optional)
Bring 3.5 cups of water to boil, then spoon 2 Tbsp over saffron in a small bowl. Let soak for 30 minutes. Keep water hot.
Heat a frying pan over medium-low heat. Add almonds and cook, shaking occasionally, until golden brown all over. Remove from heat and set aside.
Combine golden raisins, currants and red wine vinegar in a small bowl. Add water until currants and raisins are just submerged. Let soak for 30 minutes.
Heat oil in a large saucepan over medium-high heat. Add shallots and stir regularly until they soften and turn translucent. Add garlic and cook 1 more minute until very fragrant but not brown. Stir in basmati and jasmine rice and allow to toast for several minutes, stirring regularly. Sprinkle 3 tsp salt over the rice, then pour 3.5 cups boiling water into the pan. Cover the dish tightly and turn heat to low. Cook for approximately 30 minutes until rice is fluffy and all water has been absorbed.
Fluff the rice with a fork, then add saffron water and stir to combine. Drain currants and raisins, then add to the rice along with toasted almonds. Stir well and serve hot with parsley, cilantro or mint for garnish.
