Saffron Rice Pilaf with Apricots and Almonds

• 1/4 cup (1/2 stick) butter
• 1 onion, chopped
• 1/8 teaspoon ground saffron
• 1/4 teaspoon ground cloves
• 1 1/2 cups long-grain white rice
• 3 cups chicken stock of canned broth
• 1/2 cup dried apricots, quartered (about 3 ounces)
• 1/4 cup dried currants
• 1/2 cup slivered almonds (about 2 ounces), toasted

1. Melt butter in heavy medium saucepan over medium heat.
2. Add chopped onion, ground saffron and cloves and saut&5 minutes.
3. Add rice and stir to coat grains.
4. Mix in chicken stock, dried apricots and currants.
5. Bring to boil.
6. Reduce heat to low.
7. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes.
8. Fluff rice with fork.
9. Add slivered almonds and season to taste with salt and pepper.
10. Transfer to bowl and serve.

butter, onion, ground saffron, ground cloves, longgrain white rice, chicken stock, dried apricots, currants, slivered almonds

Taken from www.epicurious.com/recipes/food/views/saffron-rice-pilaf-with-apricots-and-almonds-2807 (may not work)