ARROZ DE SABATO

(Sabbath Rice Pilav with Saffron)

When it comes to Passover, Sephardic Jews have the custom of eating rice,
legumes, corn and green beans, all foods that are outside the pale for
Ashkenazic Jews. This diet developed partially because of the absence of
potatoes and root vegetables as a substitute bread staple during the holiday,
and also because of a less exclusionary philosophy on the part of Sephardic
rabbis who were responsible for setting the culinary standards for this
holiday.

To make Arroz de Sabato:

Follow the directions below for Plain Rice Pilav, adding 1 bay leaf and 1/4
teaspoon saffron threads dissolved in 1/4 cup boiling water to the rice
together with the stock. Cook as directed. The rice gets a beautiful yellow
color and a heady aroma from the saffron and bay leaf. The bay leaf will be
resting on top of the rice at the end of cooking. Remove and discard it
before serving. Serve as a side dish with a meat, fish, or vegetarian entree.