2 tbsp. olive oil

2 tsp. cumin seed

1/4 tsp. crumbled saffron threads or turmeric

2 c. long-grain rice

4 c. water

3/4 t. salt

1/2 cup raisins (optional)

 

In a heavy 3-quart saucepan, heat oil over moderately high heat until hot but not smoking; sauté cumin seeds 10 seconds, or until seeds turn a few shades darker and are fragrant. Stir in saffron and rice and sauté, stirring, 1-2 minutes or until rice is coated well. Stir in water and salt. Boil rice, covered and without stirring, 8-10 minutes, until surface of rice is covered with steam holes and grains on top appear dry. Add raisins (if using). Remove pan from heat. Let rice stand, covered, 5 minutes.

Fluff with a fork and serve.