Ingredients
Method
- Prep the Saffron: In a small bowl, crumble the saffron threads into the hot broth and stir to dissolve. Let it steep for 5 minutes while you start cooking. This releases the color and flavor fully.
- Sauté Aromatics: Melt 1 tablespoon of butter in a large non-stick skillet or saucepan over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Add the garlic and cook for another 30 seconds until fragrant. Do not let the garlic brown.
- Toast Nuts: Push the onions to one side of the pan. Add the remaining 2 tablespoons of butter to the empty space, then add the pine nuts. Cook them gently, stirring frequently, until they are lightly golden and fragrant, about 2-3 minutes. Watch closely as they can burn quickly.
- Combine Rice: Stir the rinsed rice into the onion mixture, coating every grain with the buttery fat for about 1 minute. This step helps keep the grains separate later.
- Simmer: Pour in the saffron-infused broth and salt/pepper. Bring to a boil, then immediately reduce heat to low. Cover tightly with a lid. Simmer undisturbed for 18-20 minutes. Do not lift the lid during this time.
- Rest and Fluff: Remove from heat and let it sit covered for another 5 minutes off the heat. This allows the moisture to redistribute evenly. Fluff gently with a fork before serving, stirring in the golden raisins at the very end so they warm through without breaking apart.
Nutrition
Notes
The key is toasting the pine nuts gently; they burn faster than almonds. I watch them closely in the final minute of cooking so they stay buttery and golden rather than bitter.