Saffron Almond Rice Pilaf

Toast the saffron threads in a dry skillet over low heat for 1-2 minutes until fragrant, then transfer to a small bowl and steep in 1/4 cup of warm water.

Heat the soy marg in a large pot or rice cooker pot over medium heat and add the chopped onion, stirring occasionally until softened and lightly golden.

Add the long-grain rice to the pot and stir continuously for 2-3 minutes to coat with the marg and lightly toast the grains.

Pour in the vegetable broth and remaining water, then add the saffron water (including threads), salt, and black pepper, stirring to combine.

Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let stand covered for 5 minutes to allow the rice to rest and the saffron color to fully develop.

Fluff the rice gently with a fork and stir in the toasted almonds, reserving a small handful for garnish if desired.

Transfer to a serving dish and top with the reserved toasted almonds before serving.