2 cups. basmati rice
5 to 6 Krokos Kozani (Greek saffron) threads
2 cups chicken broth
2 cups water
4 tbsp. butter
2 tbsp. olive oil
2 large onions, finely chopped
2 large carrots, diced small
Zest of 2 oranges, sliced into thin strips
3 tbsp. sugar
3 tbsp. water
½ – 1 cup raisins, Corinthian currants or golden sultana raisins, preferably Greek
1 ½ cups coarsely chopped blanched almonds, lightly toasted
- Place rice in a colander and rinse with cold water.
- Dissolve the saffron in ½ cup warm water, and leave to steep for 15 minutes.
- Place rice in a saucepan with the broth, water and saffron. Pour in the soaking liquid from the saffron, too. Add 2 tablespoons of butter and salt. Bring the rice to a boil, covered. Reduce heat to low and cook rice until all the water has been absorbed.
- While rice is cooking heat the olive oil in a wide skillet and sauté the onion and carrot until soft.
- Blanch the orange zest in a small pot of boiling water for 1 minute. Remove and drain and repeat two more times.
- Heat the sugar and water together in a small saucepan over low heat until the sugar dissolves. Add the zest. Cook for 7-8 minutes, or until the syup is thick. Drain.
- Combine the rice, sauteed vegetables, raisins, and almonds. Toss gently and serve.