Saffron Rice, Golden Raisins and Pinenuts is a very easy recipe from An Edible Mosaic Cookbook
This is another easy One Pot recipe. I love a rice Pilaff as they are sometimes called. What’s not to love about a rice full of flavour and crunchy nuts all made in one pot.
This is a recipe from a book called An Edible Mosaic, the same name as the blog that inspired it by Faith Gorsky.
I decided to give one of her recipes a test, a nice looking Saffron Rice with Raisins and Pine Nuts, it looked delicious and easy to follow. I mixed it with lots of herbs mint and coriander and parsley and it was gobbled up with a side of chicken. I didn’t have any raisins so I used Sour Cherries. Since then, I have also made it with cumin and smoked paprika and please, look away Faith but, I have even made it with peas and a squirt of tomato sauce… In the Edible Mosaic book , Faith serves it with Shrimp in Aromatic Tomato Sauce a classic Middle Eastern flavour combo, but it would be perfect with any curry. It’s vegetarian in fact, vegan but if you prefer, make it with boiling stock instead of water.
The book this recipe came from has over 100 Middle Eastern recipes, with a focus on dishes from the Levant, and a smattering of recipes from other areas in the Middle East. It’s a sweet story for Faith who after marrying, was lucky enough to spend six months living in the Middle East, falling in love with the culture and cuisine. Four visits later, she had a real passion and appreciation for the traditions and food. Her mother in law, Sahar has been a real inspiration teaching Faith authentic recipes that she has now streamlined to suit our busy lifestyle and availability of ingredients, with cooking techniques anyone can follow. The book is available to order on Amazon and Barnes & Noble
Recently she had a virtual book launch party
Saffron Rice, Golden Raisins and Pinenuts: Book Review
- 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
- 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.
The recipe is courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.
Here’s how to make Faiths original recipe for:
Mixed White and Yellow Rice serves 4-6