- 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)
- 1/4 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.)
- Saute the Onion and garlic in the olive oil until the onions are golden.
- Add the tomatoes, chopped coriander, and spices.
- Fry for one minute.
- Add the rice, toasted vermicelli, and saffron threads soaked in water.
- Add the chicken broth.
- Over and bring to a boil over med/high heat.
- 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.
- 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.
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