Active Time

　　25 min

　　Total Time

　　1 1/4 hr

　　The color yellow symbolized joy for medieval Arabs, who were cultivating saffron in Spain by 960 c.e. Sephardic Jews were equally inspired by the coveted spice, and golden rice became a holiday and Sabbath tradition. This version, made with basmati rice, is punctuated by caramelized onion, currants, and fried almonds.

　　

Ingredients

Makes 8 servings

　　3/4 teaspoon crumbled saffron threads

　　2 tablespoons boiling-hot water

　　1/3 cup olive oil

　　1 cup slivered almonds (4 ounces)

　　1 very large onion, chopped (3 to 4 cups)

　　3 cups white basmati rice (19 ounces)

　　4 1/2 cups water

　　1 cup dried currants (4 ounces)

　　

Step 1

Soften saffron in hot water (2 tablespoons) in a small bowl.

　　

Step 2

Heat oil in a 5-quart heavy pot over medium-high heat until it shimmers. Fry almonds, stirring frequently, until golden, about 3 minutes. Transfer with a slotted spoon to paper towels to drain.

　　

Step 3

Fry onion in oil remaining in pot, stirring occasionally, until golden brown, 15 to 20 minutes. Transfer half of onion to a bowl.

　　

Step 4

Add rice to onion in pot and cook, stirring, until fragrant, about 2 minutes. Add water (4 1/2 cups), saffron mixture, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.

　　

Step 5

While rice stands, stir almonds and currants into bowl with onion.

　　

Step 6

Fluff rice with a fork and serve with almond mixture spooned on top.

　　Cooks' note:

　　Rice pilaf can be made 1 day ahead and chilled. Reheat, uncovered, in a microwave or, tightly covered, in a 250°F oven.