Moroccan Saffron Rice - cooking recipe

Ingredients

2 1/2 cups rice, uncooked
3 3/4 cups water
1/2 teaspoon saffron thread, crushed
2 tablespoons olive oil
1/2 teaspoon salt
1 1/2 tablespoons butter
2 ounces pistachios, shelled and coarsely chopped

Preparation

Wash the rice in a sieve until the water runs clear, then drain well and set aside.
Bring the water to a boil, remove from heat and add the saffron. Allow to infuse for 20 minutes.
Heat the oil in a heavy saucepan and add the rice, stirring well so that all the rice is coated evenly in the oil. Add the saffron water and salt and stir well.
Bring to a boil and boil for 1 minute. Cover with a tight fitting lid, then simmer for 10-12 minutes until the water is absorbed. Turn off the heat and let stand, covered, for at least 10 minutes.
Add the butter and fluff lightly with a fork. Serve and garnish with pistachios.