1/2 teaspoon saffron threads
2 tablespoons grated yellow onion
2 tablespoons olive oil
sea salt and freshly ground pepper
2 1/4 cups vegetable broth or water
1 cup parboiled long grain rice
1/4 cup golden raisins, rinsed
1/4 cup sliced or slivered almonds
Add the saffron to 1/2 cup boiling water. Steep for 10 minutes.
Meanwhile, place the grated onion and olive oil in a medium pot and saute until fragrant and golden, 2 to 4 minutes. Season with salt and pepper. Add 2 1/4 cups of broth or water and bring to a boil over high heat.
Add the rice and saffron infusion. Reduce heat to low, cover the pot with a lid and cook the rice until tender, 25 minutes. Stir in the raisins and almonds. Serve warm.