Rice Pilaf

submitted by Sister Khadija, Oum Abdul-Aziz

Ingredients

450g/1 lb Basmati rice, well-rinsed and soaked half an hour
1 large onion, chopped
1 large clove of garlic, crushed
2 Tablespoons olive oil
Good pinch of saffron strands, soaked in 2 Tablespoons warm water
2 ripe tomatoes, chopped (peeled if desired)
2 tablespoons fresh chopped coriander (or cilantro or parsley)
¼ teaspoon of each of these powdered spices: cardamom, cinnamon, red or black pepper 
1/3 cup of toasted vermicelli, broken in small pieces, if necessary (vermicelli can be toasted by roasting in a dry skillet (i.e. no oil) over medium heat while stirring constantly)
Chicken broth (Measure out the rice with a cup. The appropriate amount of chicken broth is double the quantity of rice.) 


Directions

1. Sauté the onion and garlic in the olive oil until the onions are golden. Add the tomatoes, chopped coriander, and spices. Fry for one minute.

2. Add the rice, toasted vermicelli, and saffron threads soaked in water. Add the chicken broth. Cover and bring to a boil over medium/high heat.

3. When the liquid is absorbed into the rice so that the top of the rice is at the top of the liquid level, then reduce the heat to low. Cover and cook until all of the liquid is absorbed.

4. Remove the rice from the heat. Let the rice sit for a few minutes. Then, flake the rice with a fork. You may add a tablespoon of butter at this time, if you wish. Serve and enjoy.