This is just one of over 100 delicious Middle Eastern recipes from Faith Gorsky's new book, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.
Course
Side
Cuisine
Middle Eastern
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings4-6
AuthorLemons & Anchovies
Ingredients
1½cups325 g basmati rice, rinsed
2tablespoonsolive oil
3tablespoonspine nuts
1onionfinely diced
4tablespoonssultanasgolden raisins
1¾cups425 ml boiling water
¾teaspoonsalt
½teaspoonsaffron threadsor 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 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.
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.
OPTIONAL Add two pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time that you add the rice.