Saffron Rice with Red Peppers and Almonds

Heat the chicken broth until steaming hot, then add the saffron threads. Cover and let it steep for 20 minutes — this is how you get that proper golden color and that earthy flavor that makes people think you know what you're doing.

In a heavy-bottomed 3-quart pot with a tight lid, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking them until soft but not browned, about 5 minutes. You want them sweated, not caramelized.

Add the rice, salt, and cayenne. Stir everything well so each grain gets coated in oil — this is the secret to preventing sticky, clumpy rice.

Toast the rice for exactly 5 minutes, stirring constantly to keep the grains separated. Don't rush this step — you want to hear the rice crackling slightly. If it starts to brown too much, lower the heat. (This toasting is what gives the rice that nutty depth. My mother would smack me if she saw me skipping this step.)

Stir in 2 tablespoons of the parsley and the minced garlic, cooking for another 30 seconds until fragrant.

Pour in the saffron broth, give it one good stir, and bring to a boil over medium-high heat. Once boiling, cover tightly, reduce heat to low, and cook for exactly 18 minutes.

Remove from heat and let the pilaf rest, covered, for 5 minutes. No peeking — the steam is finishing the job.

Fluff the rice with a fork, then gently fold in the toasted almonds, remaining parsley, and oregano. Taste and adjust seasoning as needed.