1 3/4 cup water
1 bouillon cube
Pinch of saffron (5-6 threads)
2 tbsp olive oil
5 cloves garlic, minced fine
1 small yellow onion, diced fine
1 cup long-grain white rice, rinsed and drained
Pinch of ground coriander
Salt and pepper
1/3 cup toasted, sliced almonds
In a medium saucepan boil the water, add the bouillon cube and stir until dissolved. Turn off the heat, add the saffron threads, and stir. Cover and set aside until ready to use.
Preheat a medium pot over medium heat. Saute the garlic in oil until it has softened and is jst starting to turn golden, 3 to 4 minutes. Add the onion and continue to saute until the onion turns translucent, 5 to 6 minutes. Add the rice and stir to combine. Saute the rice for about 1 minutes. Pour in the broth and stir in the coriander. Cover and bring to a boil, stir the rice just once, and lower the heat to low. Cover and let the rice simmer for 20 to 25 minutes until the liquid has been absorbed and the rice is tender.
Remove from heat and allow the rice to stand for 10 minutes. Fluff with a fork and add the toasted almonds. Season with slat and pepper if desired.