SAFFRON RICE PILAF

Saffron Rice Pilaf ( serves 6-8)


2 cups basmati rice
1 Tbs extra virgin olive oil
1 Tbs unsalted butter
1 medium yellow onion, cut in a fine dice
1 tsp minced garlic
1 Tbs black peppercorns
pinch saffron threads
½ tsp cayenne pepper
2 tsp kosher salt
1 bay leaf
3 c water
1 Tbs fennel seeds
optional:
1 cup Birdseye mixture ( frozen carrots and peas)
¼ cup sliced almonds

Place the rice in a fine strainer and rinse well. Drain.




If using, the Birdseye mixture, defrost 1 cup.
In a small sauté pan over high heat, toast the fennel seeds until they begin to change color. Immediately remove from heat and transfer the fennel seeds to a plate.




In a heavy bottomed 2qt pot, heat the butter and oil over medium-low heat. Add the onion, toss to coat with the butter and oil and sweat until soft but not colored, about 10 minutes. Add the garlic and sweat for about 30 seconds.



Add the rice and stir well to coat with fat, about two minutes. Be careful not to brown the rice. Add the peppercorns, saffron, cayenne pepper, salt and bay leaf and stir well, about 1 minute.
Add the water, bring to a boil over high heat.




Immediately cover the pot and turn down the heat to low. Cook about 8 minutes.
Turn off the heat and let the rice sit covered for about 5 minutes.
While the rice is resting, toast the almonds. In a small sauté pan over high heat toast the almonds, tossing every 30 seconds until they begin to change color.




Immediately transfer to a plate to stop cooking.
Remove the lid from the rice. Gently, using a fork and being careful not to bruise the rice, fold in the fennel seeds and add additional salt and cayenne pepper as needed. Fold in the Birdseye mixture if using. Serve immediately.