Cranberry Saffron Basmati Rice with Almonds
An Absolutely Delicious And Colorful Side Dish
2 Cups Basmati Rice
½ Tsp Saffron Threads
1 Tsp Sugar
½ Cup Dried Cranberries
¼ Cup Silvered Almonds
4 Tbsp Butter
Rinse two cups of basmati rice well. Place into a large dutch oven or cooking pot. Cover with water to about 4 inches above the rice and add about 2 tsps of salt. Bring to a boil on the stove top over medium heat. Cook, uncovered, until the rice is tender. About 15-20 minutes. Drain through a calendar or strainer and set aside.
Grind the saffron threads with the sugar in a mortar & pestle until fine. Return the empty cooking pot to the stove top. Add ¼ cup of water, ground saffron/sugar, 4 tblsps of butter to the pot and bring to a boil. Return the rice to the pot and mix with the saffron mixture until bright yellow and even in color. Add the cranberries and slivered almonds and heat on low until hot enough to serve.