Saffron Rice with Toasted Almonds

  • 4 cups well seasoned chicken broth
  • Pinch of toasted saffron
  • 2 cups long grain white rice
  • 1 TBS extra virgin olive oil
  • 1 small onion, peeled and chopped finely
  • Salt and freshly ground black pepper to taste
  • 2 TBS raw almonds, toasted in a pan, cooled and chopped coarsely
  • Chopped parsley for garnish


  1. Heat the chicken broth and the saffron in a small pot on medium low heat while starting the rice.
  2. Rinse the rice in a strainer under cold running water until the water coming out of the strainer runs clear.  Drain the rice while the onion sautés.
  3. Heat the oil in a medium sized pan over medium heat and sauté the onion, seasoned with salt and pepper for several minutes until it is wilted and starting to look translucent.
  4. Add the rice to the onions and cook stirring for 3 minutes until the grains are coated with the oil and the rice is toasted.
  5. Add the chicken broth to the rice all at once, Stir the rice well, cover and cook at a low simmer for 18 minutes.
  6. Remove from the heat for 5 minutes and then stir and taste rice for seasoning.
  7. Serve Rice garnished with the almonds and parsley.
Serves 4