festive rice

This recipe was requested by a client and is my favorite rice recipe. It is from an excellent Greek chef, Diane Kochilas, whose recipes I often reference in cooking and whose books are excellent–my favorite is The Glorious Food of Greece. I highly recommend her recipes and books. This one can be found here , but I am including it below as well–the only difference in mine is that I do not rinse the rice, reduce the water to 1 cup and don’t bother with blanching almonds.

Festive Rice
8 servings

Ingredients
2 cups. basmati rice
5 to 6 Krokos Kozani (Greek saffron) threads
2 cups chicken broth
1 cup water
4 tbsp. butter
1 tsp salt
2 tbsp. EVGE 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, currants or golden sultana raisins (preferably Greek! But any chopped dried fruit of choice can be substituted)
1 ½ cups coarsely chopped toasted almonds

1. Dissolve the saffron in ½ cup warm water, and leave to steep for 15 minutes.
2. 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–about 15 minutes..
3. While rice is cooking heat the olive oil in a wide skillet and sauté the onion and carrot until soft.
4. Blanch the orange zest in a small pot of boiling water for 1 minute. Remove and drain and repeat two more times.
5. 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 syrup is thick. Drain.
6. Combine the rice, sauteed vegetables, raisins, and almonds. Toss gently and serve.

​Kali Orexi!!!