Saffron Rice, Golden Raisins and Pinenuts is a middle eastern inspired recipe for rice that will become your favourite side
This is another easy One Pot recipe. I love a rice Pilaff as they are sometimes called. It’s rice cooked by absorbtion all in one pot with water or stock and herbs. The flavour of the spices, herbs and vegetables is soaked into the rice when steam cooking. What’s not to love about a rice full of flavour and crunchy nuts all made in one pot.
The bones of the recipe is taken from a book called An Edible Mosaic, the same name as the blog that inspired it by Faith Gorsky.
One Pot rice dishes are packed with flavour
Choosing a recipe from her book was easy because in our house the love of rice has no bounds. This nice looking Saffron Rice with Raisins and Pine Nuts, looked perfect 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.
IThe recipe called for raisins and I didn’t have any so I used Sour Cherries, proving it’s easy to substitute ingredients with whatever you have. Since making it the first time, we’ve had it many times over. I’ve 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 (ugh children, they don’t understand the middle east).
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 recipe is courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky; reprinted with permission.
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.