• 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


  • Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir.
  • Remove from heat.
  • Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.
  • 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.