Saffron Pilaf

Ingredients

• 2 tablespoons almonds toasted sliced
• 1.3 cups rice uncooked
• 2  bay leaves 
• 2.3 cups fat-skimmed beef broth fat-free
• 2 tablespoons raisins 
• 0.5 teaspoon saffron threads crumbled
• 0.8 teaspoon salt 
• 1 teaspoon vegetable oil 
• 1 tablespoon water 
• 2 cups water cold

Equipment

• bowl
• sauce pan

Directions

1. Combine warm water and saffron.
2. Rinse rice well; drain.
3. Combine rice and 2 cups cold water in a bowl, and let stand 30 minutes to 2 hours.
4. Drain.
5. Heat the oil in a large saucepan over medium-high heat.
6. Add cloves and bay leaves; cook 1 1/2 minutes, stirring occasionally (be careful not to burn the bay leaves). Stir in saffron mixture, rice, broth, raisins, and salt; bring to a boil. Reduce heat; simmer 5 minutes or until liquid is absorbed. Reduce heat to low. Cover and cook 5 minutes.
7. Remove from heat; let stand 5 minutes. Fluff with a fork. Discard cloves and bay leaves; sprinkle with almonds.