Saffron Rice Pilaf
Pinch of saffron
3 tablespoons olive oil
1 large onion, finely chopped
1/2 cup pine nuts, almonds, or pistachios
1 cup long-grain rice
1/4 teaspoon freshly grated nutmeg
1 bay leaf
1 teaspoon salt, or to taste
Freshly ground pepper to taste
Stir the saffron into 2 tablespoons hot water in a bowl, and set aside.
Heat the olive oil in a heavy-bottomed ovenproof pan. Add the onion and pine nuts, and cook over medium heat, stirring, for about 5 minutes, or until the onion is translucent and the nuts are fragrant and beginning to change color. Lower the heat, and stir in the rice. Add the saffron and its water, the nutmeg, the bay leaf, the salt, freshly ground pepper to taste, and 2 cups water.
Bring to a boil, reduce the heat to a slow simmer, cover, and cook for 15 to 18 minutes, or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork, removing the bay leaf. Taste, and adjust the seasoning. Serve warm.
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