Saffron is so versatile it can be used with everything from chicken to seafood to lamb, and lends an extraordinary flavor to basic potato or rice dishes, like this one. Use arborio rice; the grains will stay tender even when refrigerated.
- 1½ cups arborio rice
- 4 tbsp. extra-virgin olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, sliced
- 1 large pinch saffron threads, toasted
- ½ cups Chicken Stock
- ½ cups dried currants
- ½ cups madeira
- Freshly ground black pepper
- 1 cup green olives
- ½ cups chopped fresh mint leaves
Boil rice in a large pot of salted water over high heat until tender, about 15 minutes. Drain, then transfer to a large bowl.
Heat olive oil in a heavy skillet over medium heat. Add onions and garlic, lower heat, and cook until onions are soft and slightly golden, about 25 minutes. Add to rice.
Crumble saffron into a small pan, add chicken stock, and simmer over medium heat for 1 minute. Stir into rice. In the same pan, simmer currants and madeira for 10 minutes, and add to rice. Season to taste with salt and pepper. Serve with green olives and mint.