Rice with Saffron, Almonds and Raisins

This is a classic Iraqi dish, served often at celebratory meals. This version, from Eating the Iraqi Way, adds rosewater to the dish, giving it a lovely, exotic undertone.

Ingredients

• 4 cups water
  
• 1 Tbs rose water (available in Middle Eastern groceries)
  
• 1 pinch saffron
  
• 4 Tbs vegetable oil
  
• 2 cups basmati long-grain rice
  
• 1 tsp salt
  
• 2 Tbs vegetable oil
  
• .25 cup raw, unsalted, slivered almonds
  
• .25 cup raisins
  

Preparation

1 In a large saucepan, mix the water, saffron, salt and four tablespoons of oil. Bring to a boil on high heat. Add the rice.

2 Return to a boil, then lower to a medium heat. Let cook uncovered until most of the water has been absorbed. Stir from the bottom up, lower heat to simmer, cover, and let simmer for 15 minutes.

3 Meanwhile, heat the two tablespoons of remaining oil in a small pan. Fry the almonds until slightly brown. Add the raisins, stirring for a few seconds until fluffy. Remove from heat.

4. Serve the rice on a platter, garnished with the almond-raisin mixture.