Aired October 11, 2011
A large pinch of saffron
1 tablespoon EVOO Extra Virgin Olive Oil
1 cup long grain white rice
Salt and pepper
1/2 cup golden raisins or currants
1/2 cup chopped and toasted almonds
1 jar grape leaves
Pour chicken stock in a small saucepot. Add saffron and place over medium-low heat to steep.
While the stock is infusing, place a medium saucepot over medium-high heat; add EVOO. Add rice and mix every now and then to lightly toast the grains, about 1-2 minutes. Add the infused chicken stock, season with salt and pepper, and bring to a simmer. Cover and turn heat to low. Cook for 16-18 minutes, until the liquid is soaked up and the rice is fluffy. If there is still some liquid in the bottom of the pot, keep on the heat for an additional few minutes. Let stand off heat for about 5-10 minutes then fluff with a fork. When the rice has cooled, stir in the raisins and almonds and season with salt and pepper. Let rice cool slightly before rolling grape leaves.
Lay a grape leaf on a flat surface and place 1 to 2 tablespoons of the cooled rice mixture in the middle. Wrap the grape leaves as you would a burrito or an eggroll; fold the side closest to you over, fold in the sides, and roll tightly.