An Edible Mosaic: Saffron Rice

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I am very excited to announce that my friend Faith released her first cookbook: An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. She has asked me to cook a recipe from her new book and be a part of her virtual book launch party. You can buy the book on Amazonor Barnes and Noble.

Saffron Rice with Golden Raisins and Pine Nuts

This dish was absolutely fantastic. Faith took the simplest ingredient, rice, and transformed it into something formidable. I strongly recommend it! The book has over 100 Middle Eastern recipes, with a focus mainly on dishes from the Levant, but also a few recipes from other areas of the Middle East.

Saffron Rice with Golden Raisins and Pine Nuts

ROZ MLOW’WAN

Recipe courtesy of An Edible Mosaic:  Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.

Serves 4 to 6

Preparation Time: 10 minutes

Cooking Time: 20 minutes, plus 15 minutes to let the rice sit after cooking

Ingredients

1½ cups (325 g) basmati rice, rinsed

2 tablespoons olive oil

3 tablespoons pine nuts

1 onion, finely diced

4 tablespoons sultanas (golden raisins)

1¾ cups (425 ml) boiling water

¾ teaspoon salt

½ teaspoon saffron threads (or ½ teaspoon turmeric)

Recipe

  1. Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
  2. Add the oil to a medium, thick-bottomed lidded saucepan over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Transfer the pine nuts to a small bowl and set aside.
  3. Add the onion to the saucepan you cooked the pine nuts in, and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice and cook 2 minutes, stirring frequently. Stir in the sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to high, and bring it to a rolling boil.
  4. Give the rice a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the rice sit (covered) 15 minutes, then fluff with a fork.
  5. Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.

An Edible Mosaic

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7 comments for “An Edible Mosaic: Saffron Rice

  1. Scott
    November 9, 2012 at 1:06 pm

    Faith Rocks!!!! I work w/ her husband.

  2. Amy (Savory Moments)
    November 9, 2012 at 5:12 pm

    I’m excited to be visiting all these new blogs through Faith’s book launch! I’ll be stopping by again soon.

  3. My Kitchen Stories
    November 9, 2012 at 9:59 pm

    Did you enjoy making this rice dish?, I sure did too. Yours looks gorgeous and toasty and beautiful

  4. Heidi @ Food Doodles
    November 10, 2012 at 12:05 pm

    Mmm, your rice looks delicious!

  5. Faith
    November 10, 2012 at 12:57 pm

    I am truly honored to have you participating in my event…thank you so much for your beautiful post! I’m so happy you enjoyed the rice!

  6. Andrea Celesia
    November 11, 2012 at 7:35 am

    Just discovered your blog through the An Edible Mosaic book lauch, and I’m a follower now 🙂

  7. Food Lover
    November 22, 2012 at 1:31 am

    WOW I love rice dishes and this looks mouth watering yummy, Congrats for Faith and wish you both happy lives 🙂

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