Saffron and Tomato Rice Pilaf

==Ingredients==
* 450g/1 lb basmati rice, well-rinsed and soaked half an hour
* 1 large Onion, chopped
* 1 large clove of garlic, crushed
* 2 Tablespoons olive oil
* Good pinch of saffron strands, soaked in 2 Tablespoons warm water
* 2 ripe tomatoes, chopped (peeled if desired)
* 2 Tablespoons fresh chopped coriander (or cilantro or parsley)
* 1/4 teaspoon of each of these powdered spices: cardamom, cinnamon, red or black pepper
* 1/3 cup of toasted vermicelli, broken in small pieces, if necessary (vermicelli can be toasted by roasting in a *dry skillet (i.e. no oil) over medium heat while stirring constantly)
* chicken broth (Measure out the rice with a cup. The appropriate amount of chicken broth is double the quantity of rice.)
== Directions ==
# Saute the Onion and garlic in the olive oil until the onions are golden.
# Add the tomatoes, chopped coriander, and spices.
# Fry for one minute.
# Add the rice, toasted vermicelli, and saffron threads soaked in water.
# Add the chicken broth.
# Over and bring to a boil over med/high heat.
# When the liquid is absorbed into the rice so that the top of the rice is at the top of the liquid level, then reduce the heat to low.
# Cover and cook until all of the liquid is absorbed.
# Remove the rice from the heat. Let the rice sit for a few minutes.
# Then, flake the rice with a fork.
# You may add a Tablespoon of butter at this time, if you wish.
# Serve and enjoy.
Category:Basmati rice Recipes
Category:Omani Recipes
Category:Pilaf Recipes
Category:Recipes that need photos
Category:Rice Recipes
Category:Saffron Recipes
Category:Vermicelli Recipes