Saffron Rice with Apricots & Almonds

Saffron Rice with Apricots & Almonds

Ingredients:

• 3 to 4 cups cooked Basmati rice

• 3 garlic cloves, minced

• 1/8 tsp saffron threads

• 1 tbsp melted butter

• 3 tbsp toasted slivered almonds

• 6 to 8 Turkish apricots, thinly sliced

• 1 cup cooked mixed vegetables

• 1 tbsp olive oil

1. In a small pan, heat butter on low heat until melted. Remove from heat. Crush saffron threads and add to butter. Let sit for 10 minutes.

2. In a large pan, heat olive oil on medium heat. Saute garlic in oil for 1 minute, until fragrant.

3. Add rice and stir to coat with oil. Cook for 5 minutes stirring frequently.

4. Add saffron infused butter to rice and stir. Rice color will change from white to light yellow.

5. Stir in cooked vegetables and apricots.

6. Remove from heat and add toasted slivered almonds.

7. Serve with fish, chicken or lamb. Or as a vegetarian dish.

Serves: 4

Saffron Rice with Apricots & Almonds and Onion Crusted Salmon

Notes&Tips:

• I used left over rice for this dish but you can certainly make this using raw rice. In which case, soak the whole saffron threads in 2 tablespoon hot water (not boiling) for 10 minutes. Crush saffron then add saffron and infused water to rice that has been sauteed in oil. Add additional water to cook rice (as per directions of the rice you're cooking). After rice is done cooking, continue with steps 5 through 7.

• The saffron in this dish was a Spanish saffron but Turkish saffron or any saffron will make this dish delicious.

• I love the scent and taste of saffron. It makes me think and feel like I am in heaven. So I hope there is at least one saffron tree in heaven!

• Any favorite mix vegetables will do nicely in this dish. Or no vegetables at all. I always try to add vegetables to most everything I cook. It is just how I eat.

• I served this Saffron Rice with Apricots & Almonds with my Onion Crusted Salmon.