Saffron rice with cranberries and slivered almonds

In a medium pot over medium high heat, heat 2 tablespoons of olive oil, add the onion, let it cook until soft, about 8 minutes, then add the salt and the rice, stir until every little grain of rice is covered with oil, then add the water, when the water begins to boil, cover the pot and lower the heat to the smallest flame or temperature, let it cook for 20 minutes, all the liquid should have evaporated and rice will be cooked and fluffy. Do not overcook. Set aside.

Dissolve the saffron in the one tablespoon of water. Reserve until use. Put the cranberries and sherry in a bowl, cover with plastic film and heat for one minute on the microwave, let it cool down until use.

In a large skillet over medium-high heat. Toast the almonds until golden, take them out and set aside.

In the same skillet, over medium heat, add the butter, cranberries and half the chives, let it cook for a minute then add the almonds, the rice and the saffron. You will know is ready when all the liquid has evaporated. Turn off the heat and garnish with the rest of the chives and almonds.