Saffron Rice with Raisins and Almonds
Makes 8 servings
4 cups chicken broth
1 cup (8 ounces) butter
1/4 cup finely chopped onion
1 teaspoon saffron threads
2 cups basmati rice
1/2 cup golden raisins
1/2 cup slivered almonds
1. Preheat the oven to 375 degrees.
2. Bring the chicken broth to a boil over medium high heat in a 4 quart oven-safe sauce pan. Stir in the butter, saffron, and onion. Continue to cook and stir until the butter has melted.
3. Remove from the heat and stir in the rice. Cover the saucepan and bake in the oven for 30 minutes, or until tender. Stir in the raisins and almonds and serve.