A refined pilaf from Ottoman palace cuisine, made by flavoring rice with saffron, currants, and cinnamon. Its lightly sweet notes make it a favorite for special-occasion meals.
Soak the currants in warm water for 10 minutes, then drain them. In a separate spoonful of warm water, soak the saffron.
Toast the rinsed rice in butter for a few minutes.
Add the hot water, salt, and cinnamon. Cook over low heat until the water begins to absorb.
Add the saffron water, drained currants, and sugar, then stir gently. Continue cooking over low heat until the pilaf has absorbed all the water. Important: Fold the pilaf gently so the saffron water is distributed evenly.
Remove from the heat and let it rest for 10 minutes before serving.
Important: Soak the saffron in a spoonful of warm water for a few minutes, then add the liquid to the pilaf; adding the saffron directly can keep its color and aroma from distributing evenly. Allergen note: currants may contain residual sulfites; people with sensitivities should use caution.
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