Serves 6 to 8
• ½ tsp. crushed saffron threads
• 3 Tbs. warm milk
• 2 Tbs. butter
• ⅓ cup currants
• ⅓ cup shelled, chopped pistachio nuts
• 1½ cups long-grain white rice
• 3 cups water
• 1 tsp. salt
• 1 Tbs. sugar
• large pinch of cinnamon
1. Dissolve the saffron in the warm milk.
2. Melt the butter in a medium-large saucepan and add the currants, pistachio nuts, and rice to it. Stir over low heat for several minutes, then add the water, salt, sugar, cinnamon, and dissolved saffron.
3. Stir once, raise the heat, and bring the water to a boil, then lower the heat, cover, and barely simmer for 25 minutes. Serve immediately.
