1 C chicken broth
1 C water
Pinch of saffron threads
1/2 C chopped onion
2 T salted butter
1 C long-grain rice, basmati preferred
1/2 t salt
1/8 t black pepper
1/2 cup sliced almonds, toasted
Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes. Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron broth, salt, and pepper and bring to a boil.
Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds.