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
Ingredients
- 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
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.
Notes
Mmm, your rice looks wonderful! I love your little changes 🙂
Hello heidi, I am very pleased you visited …and thanks
I can’t thank you enough for participating in something that is so close to my heart…I am honored, Tania. Lol, I love your different variations – and I’m happy you’re having fun with the recipe!
I’m in love with your photos too. 🙂
Thanks Faith. I have had fun with it….mmm yes and I really am honoured you even mentioned my photos
hooray for faith, and your recreations of her recipes look lovely!
And hooray for grace always enthusiastic
I really liked the idea of adding cherries instead of raisins! Going to try that….as so often I have cherries in my pantry. It was an excellent side dish, wasn’t it? So many ways to change it.
Thanks for visiting….love your blog!
Hi Barbara. The sour cherries I have are American and not so easy to come by here but I thought they would be esy to find over your way
You have gorgeous photography! Beautiful dish too. I definitely enjoyed making the dish. The techniques, flavors, and simplicity of it… loved it! So glad I found your blog 🙂
Hi Jessica, I was thinking the same when I visited you
No feeling left out when it’s a virtual book launch. Love the rice and will definitely put the book on my wish list.
Ha yes Maureen there is no escaping., but in a good way
I like the idea of sour cherries, I always find raisins a bit too sweet. Great idea with the book launch 🙂
They did add a bit of a fruity kick. The colour was also good
I love your variations on this rice, especially all those herbs, I’m going to have to make it again this week!
I love herbs, I add them to everything. You cant go wrong with greens
Love rice dishes! Must be awesome with pinenuts and saffron.
Hey Angie, yes it tastes lovely….maybe some pink peppercorns would also add some zing
Oh, this cookbook has a foreward by Lorraine! I’ll have to get myself a copy of this. I love your images, Tania. They’re worthy of prizes! And that’s a lovely recipe too xx
Yes, I am looking forward to the book myself….after giving it a little try. Thanks Charlie for giving my images the thumbs up
What a wonderful sounding book. I love this new way of launching cookbooks online – gives you a chance to see that the recipes really work in real homes and peek inside the book itself!
Yes, its a good idea, and its nice to see how the people you like are doing with their blogs
I love Middle-Eastern flavours and what a great idea to have a virtual book launch!
Yes very modern!!
I just heard this week that I had won a copy of this cookbook, which was already on my Amazon Wish List. Faith has such a great blog. I am thrilled to be receiving the book and also happy to read such a nice review. Thanks!
How lucky are you Victoria. I think its a very good book.
That mixed rice looks delicious.
Recipe works well too…