BOUNTY GARDENS

Ingredients

• 2 cups basmati rice
• 1 tsp saffron threads, crushed and steeped in 2 tbsp hot water
• 1/2 cup vegetable oil
• 1 large onion, finely chopped
• 1 tsp salt
• 4 cups water or chicken broth
• 1/4 cup slivered almonds, toasted (optional)
• 1/4 cup dried barberries, rinsed and picked over (optional)

Directions

1. Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
2. Heat the oil in a large, heavy-bottomed pot (such as a Dutch oven) over medium heat. Add the chopped onion and cook until golden brown, about 5-7 minutes.
3. Add the drained rice to the pot and stir well to coat the grains with oil. Cook for 2-3 minutes, stirring occasionally.
4. Stir in the salt and pour in the water or chicken broth. Bring to a boil.
5. Cover the pot, reduce the heat to low, and let the rice simmer gently for 20 minutes. After 20 minutes, remove the pot from the heat and let it sit, covered, for another 10 minutes.
6. While the rice is cooking, prepare the saffron water and set it aside.
7. Fluff the rice gently with a fork, then carefully mix in the saffron water, toasted almonds, and dried barberries (if using).
8. Serve the saffron rice hot, alongside your favorite chicken dish.