The raisins and carrot give a hint of sweetness to this dish.
Yields: 4 Servings
1. In a medium saucepan, soak saffron in water about 10 minutes. Bring to a boil. Add rice, raisins, carrot, butter or margarine and onion; stir until combined. Bring to a boil.
2. Reduce heat. Cover and simmer until rice is tender and liquid is absorbed, 15 to 20 minutes.
3. Stir almonds into hot rice.
From LOW-SALT COOKERY by HP Books, 1986