Saffron Rice, Golden Raisins and Pinenuts: Book Review

Name: Saffron Rice, Golden Raisins and Pinenuts: Book Review
Yield: 4 serving
Ingredients: 325 gm basmati rice; 40 ml olive oil; 25 gm pine nuts; 100 gm onion; 30 gm sultanas; 450 ml boiling water; 3/4 teaspoon salt; 1/2 teaspoon saffron threads

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Servings
4
Course
Side Dish, Others

Saffron Rice, Golden Raisins and Pinenuts: Book Review

Iris Warren

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Preparation Time: 10 minutes Cooking Time: 20 minutes, plus 15 minutes to let the rice sit after cooking

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Ingredients

Servings

325 gm basmati rice rinsed,
40 ml olive oil 2 tablespoons
25 gm pine nuts (3 tablespoons)
100 gm onion finely diced
30 gm sultanas or golden raisins
450 ml boiling water 1¾ cups
3/4 teaspoon salt
1/2 teaspoon saffron threads or ½turmeric

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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 medium, thick-bottomed saucepan that has a fitting lid, over medium heat.
Add the pine nuts to the saucepan 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.