Golden Saffron-Garlic Pilaf

1. Prepare Saffron Broth

Begin by bringing 1 3/4 cup of water to a boil in a medium-size saucepan. Dissolve the vegetable bouillon cube in the boiling water, then add a pinch of saffron threads. Once everything is well combined, cover the saucepan and set it aside. This step ensures the saffron infuses its deep, golden color and unique flavor into the broth.

2. Sauté Garlic

In a medium-size pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 3-4 minutes, until it begins to soften and turn golden. This slow cooking of garlic in olive oil forms a fragrant base for your pilaf.

3. Sauté Onions

Next, add the finely diced onion to the pot with the garlic. Continue to sauté for another 5-6 minutes, or until the onions become translucent. The onions should blend seamlessly with the garlic, creating a harmonious flavor foundation.

4. Toast Rice

Once the onions are ready, add the rinsed and drained long-grain white rice to the pot. Stir to combine the rice with the garlic and onion mixture, and allow the rice to sauté for about a minute. This brief sautéing helps toasting the rice slightly, enhancing its flavor.

5. Cook Rice

Pour in the warm vegetable broth infused with saffron. Add a pinch of ground coriander for an extra layer of spice. Stir the mixture once to ensure everything is evenly distributed, then cover the pot and bring it to a boil. Once it reaches a boil, lower the heat and let it simmer, covered, for 20-25 minutes. Stirring only once prevents the rice from becoming sticky, ensuring each grain remains distinct. You'll know it's done when the liquid is fully absorbed and the rice is tender.

6. Rest Rice

After the rice has finished cooking, remove the pot from the heat and let it stand, covered, for 10 minutes. This resting period allows the rice to finish steaming and ensures a perfect, fluffy texture.

7. Fluff and Serve

Finally, fluff the rice with a fork to separate the grains. If you like, fold in 1/3 cup of toasted, sliced almonds for a delightful crunch. Season with salt and ground white pepper to taste, adjusting the seasoning as needed.