An elegant pilaf handed down from the Ottoman palace kitchen to today, in which saffron-colored rice is sweetened with currants and cinnamon. With its slightly sweet note, it's a favorite flavor for special-occasion tables.
Soak the currants in lukewarm water for 10 minutes and drain; also soak the saffron in a separate spoonful of lukewarm water.
Sauté the washed rice in butter for a few minutes.
Add hot water, salt, and cinnamon, then cook over low heat until it starts absorbing the liquid.
Add the saffron water, drained currants, and sugar, and stir gently; continue cooking over low heat until the rice fully absorbs the liquid. Important: fold the rice slowly to distribute the saffron water evenly.
Remove from heat, let rest for 10 minutes, then serve.
Important: Soak the saffron in a spoon of warm water for a few minutes and add the liquid to the pilaf — if added directly, its color and aroma won't distribute evenly. Allergen: raisins may carry sulfite residue; those with sensitivities should be careful.
If you can't find saffron, you can use turmeric for color, though its aroma will be different and milder than saffron's.
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