Active time: 15 min Start to finish: 30 min

　　

Ingredients

Makes 4 servings

　　1 cup chicken broth

　　1 cup water

　　Pinch of saffron threads

　　1/2 cup chopped onion

　　2 tablespoons unsalted butter

　　1 cup long-grain rice

　　1/2 teaspoon salt

　　1/8 teaspoon black pepper

　　1/2 cup sliced almonds, toasted

　　

Step 1

Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir. Remove from heat.

　　

Step 2

Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.

　　

Step 3

Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron broth, salt, and pepper and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds.