Saffron Basmati Rice

• 2 cups basmati rice
• 1 tablespoon olive oil
• 1 clove garlic, smashed
• 3 to 4 threads saffron
• Pinch of cayenne pepper
• 3 to 3 1/2 cups chicken stock
• 1/4 cup almond slivers, toasted
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper

1. Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris.
2. Shake off the excess water.
3. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper.
4. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes.
5. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice.
6. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes.
7. Remove from the heat and let the rice stand another 5 minutes, covered.
8. Fluff with a fork.
9. Stir in the almond slivers and lemon zest, season with salt and pepper and serve.

basmati rice, olive oil, clove garlic, threads saffron, cayenne pepper, chicken stock, almond slivers, lemon zest, salt

Taken from www.foodnetwork.com/recipes/sunny-anderson/saffron-basmati-rice-recipe.html (may not work)