Saffron Pilaf

• 1 tablespoon warm water
• 1/2 teaspoon saffron threads, crumbled
• 1 1/3 cups uncooked basmati rice
• 2 cups cold water
• 1 teaspoon vegetable oil
• 3 whole cloves
• 2 bay leaves
• 2 1/4 cups fat-free, less-sodium chicken broth
• 2 tablespoons raisins
• 3/4 teaspoon salt
• 2 tablespoons sliced almonds, toasted

1. Combine warm water and saffron.
2. Rinse rice well; drain. Combine rice and 2 cups cold water in a bowl, and let stand 30 minutes to 2 hours. Drain.
3. Heat the oil in a large saucepan over medium-high heat. 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. Remove from heat; let stand 5 minutes. Fluff with a fork. Discard cloves and bay leaves; sprinkle with almonds.

water, saffron threads, basmati rice, cold water, vegetable oil, cloves, bay leaves, chicken broth, raisins, salt, almonds

Taken from www.myrecipes.com/recipe/saffron-pilaf (may not work)