Saffron Rice With Currants

• 3 tablespoons butter
• 2 tablespoons finely chopped onion
• 1 1/2 cups long-grain rice
• 2 1/4 cups fresh or canned chicken broth
• 1/4 cup currants
• 1 strip of lemon peel
• 1 bay leaf
• 1/2 teaspoon saffron threads
• Salt to taste, if desired

1. Preheat the oven to 425 degrees.
2. Melt 1 tablespoon of the butter in the top part of a double boiler placed directly on the stovetop over medium-high heat.
3. Add onion.
4. Cook, stirring, until onion is wilted.
5. Add rice and cook, stirring, for about 30 seconds.
6. Add all remaining ingredients except the remaining butter and bring to a boil.
7. Cover and place in the oven.
8. Cook exactly 20 minutes.
9. Remove and discard the bay leaf.
10. Fluff the rice with a fork and stir in the remaining butter.
11. Cover.
12. Assemble the double boiler; that is, place the pot containing the rice over simmering water in the bottom half of the double boiler and let stand until ready to serve.

butter, onion, longgrain rice, chicken broth, currants, lemon peel, bay leaf, saffron threads, salt

Taken from cooking.nytimes.com/recipes/2135 (may not work)