Put 3 tablespoons of very hot water in a cup and add the saffron, crushing the threads between your fingers as you add them. Give it a good stir and set aside.
Peel and very thinly slice the onion. Separate the rings and set aside 1/4 of them for frying.
Put about 1 inch of oil in a pan or skillet and heat until quite hot. Working in batches, fry the onions until golden and crisp. Drain on paper towels.
Heat a large pan or skillet and toast the almonds for several minutes over medium heat until they turn golden. Keep them moving at all times. Watch carefully so they don’t burn. Remove from the pan and set aside. If you like, you can also fry the almonds in the oil after you fry the onions.
In the same pan, toast the whole spices for about 5 minutes over medium-low heat, moving them almost constantly until they give off their aroma. Grind in a spice grinder. Add the freshly grated nutmeg. Set aside.
In the same pan, add the butter and olive oil and sauté the remaining onions for about 10 minutes, until soft. Add 1 or 2 teaspoons of the spice mixture, according to your taste. 1 teaspoon will be relatively subtle, 2 more assertive. Cook, stirring, for a couple more minutes. Add an extra tablespoon of oil if it sticks or seems dry.
Add the rice and stir to combine. Sauté for a few minutes.
Add 2 1/2 cups HOT water to the pan, along with the salt and Almond Extract. Stir. Bring up to a boil, then lower the temperature, cover and let cook, undisturbed, for 12 minutes. Turn off heat but allow to sit for 10 more minutes.
Remove the lid and pour the saffron water on PART of the rice. Fluff the rice and pile it on an oblong patter. Don’t mix the yellow rice completely into the white, let the colors remain separate.
Top with the garnishes and the fried onions. Serve hot.
Recipe by The View from Great Island
Put 3 tablespoons of very hot water in a cup and add the saffron, crushing the threads between your fingers as you add them. Give it a good stir and set aside.
Peel and very thinly slice the onion. Separate the rings and set aside 1/4 of them for frying.
Put about 3 cm of oil in a pan or skillet and heat until quite hot. Working in batches, fry the onions until golden and crisp. Drain on paper towels.
Heat a large pan or skillet and toast the almonds for several minutes over medium-heat until they turn golden. Keep them moving at all times. Watch carefully so they don’t burn. Remove from the pan and set aside. If you like, you can also fry the almonds in the oil after you fry the onions.
In the same pan, toast the whole spices for about 5 minutes over medium-low heat, moving them almost constantly until they give off their aroma. Grind in a spice grinder. Add the freshly grated nutmeg. Set aside.
In the same pan, add the butter and olive oil and sauté the remaining onions for about 10 minutes, until soft. Add 1 or 2 teaspoons of the spice mixture, according to your taste. 1 teaspoon will be relatively subtle, 2 more assertive. Cook, stirring, for a couple more minutes. Add an extra tablespoon of oil if it sticks or seems dry.
Add the rice and stir to combine. Sauté for a few minutes.
Add 590 ml HOT water to the pan along with the salt and Almond Extract. Stir. Bring up to a boil, then lower the temperature, cover and let cook, undisturbed, for 12 minutes. Turn off heat but allow to sit for 10 more minutes.
Remove the lid and pour the saffron water on PART of the rice. Fluff the rice and pile it on an oblong patter. Don’t mix the yellow rice completely into the white, let the colors remain separate.
Top with the garnishes and the fried onions. Serve hot.
Recipe by The View from Great Island