Servings: 4 to 6 Servings
Saffron Rice Recipe
Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.
Equipment
Ingredients
- 1½ cups (325 g) basmati rice, rinsed
- 2 Tbsp olive oil
- 3 Tbsp pine nuts
- 1 small yellow onion finely diced
- 4 Tbsp sultanas or golden raisins
- 1¾ cups (425 ml) boiling water or broth
- ¾ tsp salt
- ½ tsp saffron threads or ½ teaspoon turmeric
Instructions
- Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
- Add the oil to a thick-bottomed pot (such as a Dutch oven) 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.
- 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.
- 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.
- Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.
Notes
OPTIONAL: Add two cardamom pods, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time that you add the rice.
Nutrition
Serving: 1Serving (of 6), Calories: 254kcal, Carbohydrates: 41g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 296mg, Sugar: 1g