Moroccan Saffron Rice

• 2 1/2 cups rice, uncooked
• 3 3/4 cups water
• 1/2 teaspoon saffron thread, crushed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 1/2 tablespoons butter
• 2 ounces pistachios, shelled and coarsely chopped

1. Wash the rice in a sieve until the water runs clear, then drain well and set aside.
2. Bring the water to a boil, remove from heat and add the saffron. Allow to infuse for 20 minutes.
3. Heat the oil in a heavy saucepan and add the rice, stirring well so that all the rice is coated evenly in the oil. Add the saffron water and salt and stir well.
4. Bring to a boil and boil for 1 minute. Cover with a tight fitting lid, then simmer for 10-12 minutes until the water is absorbed. Turn off the heat and let stand, covered, for at least 10 minutes.
5. Add the butter and fluff lightly with a fork. Serve and garnish with pistachios.

rice, water, saffron thread, olive oil, salt, butter, pistachios

Taken from www.food.com/recipe/moroccan-saffron-rice-502997 (may not work)