Saffron Rice Pilaf

Toast the saffron threads in a small dry skillet over medium heat for 1–2 minutes until fragrant, stirring occasionally, then remove from heat and let steep in 1/4 cup warm vegetable broth for 10 minutes.

Heat the vegetable oil in a large, heavy-bottomed pot or rice cooker pot over medium heat. Add the chopped onion and sauté for 3–4 minutes, stirring occasionally, until softened and lightly golden.

Add the uncooked brown rice to the pot and stir constantly for 2 minutes to lightly toast the grains and coat them with oil.

Pour in the remaining vegetable broth (3 1/2 cups) and the saffron-infused broth, stirring to combine. Add the salt and bring to a boil over high heat.

Reduce heat to low, cover the pot tightly with a lid, and simmer for 40–45 minutes until the rice is tender and liquid is absorbed.

While the rice cooks, toast the blanched slivered almonds in a small dry skillet over medium-low heat for 3–4 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate and set aside.

Remove the pot from heat and let it rest, covered, for 5 minutes to allow the rice to finish steaming and become fluffy.

Fluff the rice gently with a fork, breaking up any clumps. Fold in the golden raisins and chopped dried apricots until evenly distributed throughout the rice.

Transfer the pilaf to a serving dish and garnish generously with the toasted almonds just before serving.