Saffron Rice with Golden Raisins and Pine Nuts

by cakeduchess on November 9, 2012 · 10 comments

Saffron_Rice_with_Golden_Raisins_and_Pine_Nuts-1

Today I’m celebrating a virtual book launch party hosted by my friend, Faith, of An Edible Mosaic. Her new release, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair, has over 100 recipes, mainly from the Levant region of the Middle East. 

                             
The book has over 100 Middle Eastern recipes, with a focus mainly on dishes from the Levant, but also a few recipes from other areas of the Middle East. Faith fell in love with Middle Eastern cuisine after living in the area for six months after getting married. Faith’s mother-in-law taught her the many tips and recipe secrets; Faith streamlined the recipes to make them more approachable for today’s home cook. To Faith understands that, and explains complicated dishes in an approachable, easy-to-follow way. The book is available to order on Amazon and Barnes and Noble
After you check out the recipe below, please head over to Faith’s blog to check out her virtual book launch party to see the other bloggers who are participating. Also, as part of her virtual book launch, Faith is hosting a giveaway of a fabulous set of prizes. Be sure to head over and enter! 
The recipe from the book that I’m sharing with you today is for Saffron Rice with Golden Raisins and Pine Nuts, along with a variation for Mixed White and Yellow Rice. Wonderful on its own for a meatless recipe idea (it happens to be vegan) and also delicious served with chicken, beef, lamb, or seafood. (In the cookbook, Faith recommends pairing Shrimp in Aromatic Tomato Sauce with this rice dish.) I am a huge fan of Faith’s work and am really proud of her for releasing her first book.   

Saffron Rice with Golden Raisins and Pine Nuts, Pictured with Shrimp in Aromatic Tomato Sauce, another recipe from An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.
 

Saffron Rice with Golden Raisins and Pine Nuts
ROZ MLOW’WAN

Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.
Serves 4 to 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes, plus 15 minutes to let the rice sit after cooking
1½ cups (325 g) basmati rice, rinsed
2 tablespoons olive oil
3 tablespoons pine nuts
1 onion, finely diced
4 tablespoons sultanas (golden raisins)
1¾ cups (425 ml) boiling water
¾ teaspoon salt
½ teaspoon saffron threads (or ½ teaspoon turmeric)

1. Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
2. 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.
3. 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.
4. 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.

5. 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.
Mixed_White_and_Yellow_Rice
Mixed White and Yellow Rice

VARIATION

Mixed White and Yellow Rice
Serves 4 to 6

Preparation Time: 10 minutes
Cooking Time: 20 minutes, plus 15 minutes to let the rice sit after cooking
1½ cups (325 g) uncooked basmati rice, rinsed
2 tablespoons oil
1 onion, finely diced
1 bay leaf
2 whole cloves
2 pods cardamom, cracked open
2 whole peppercorns
¾ teaspoon salt
1¾ cups (425 ml) boiling water
1-2 pinches saffron threads or ½ teaspoon turmeric dissolved in 1 tablespoon hot water

1. Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
2. Add the oil to a medium, thick-bottomed lidded saucepan, cover and place over moderately high heat. Once hot, add the onion and cook until softened, about 5 minutes, stirring occasionally.
3. Add the rice, bay leaf, cloves, cardamom pods, peppercorns, and salt, and cook until fragrant, about 2 minutes, stirring frequently. Add the boiling water to the rice, turn heat up to high, and bring it to a rolling boil. Give it a stir, cover the pot, turn heat down to very low, and cook 10 minutes (don’t open the lid during this time).
4. After the rice is cooked, let the pot sit with the lid on for 15 minutes, then fluff the rice with a fork. Transfer 1/3 of the rice to a separate bowl.
5. Stir the saffron or turmeric-colored water into 1/3 of the rice (the rice will turn yellow). Mix together the yellow rice and white rice; serve.

Buon appetito!
xo
Lora

{ 10 comments… read them below or add one }

Grubarazzi November 9, 2012 at 3:42 pm

What a gorgeous recipe. I seriously want to make this and eat the entire bowl. I love middle eastern food. I’ll check out the book!

Reply

Faith November 9, 2012 at 3:46 pm

Thank you so much for participating, Lora! I am truly honored and grateful more than words can say. xo

Reply

Swathi Iyer November 9, 2012 at 7:04 pm

Delicious saffron rice love it.

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Kim Bee November 9, 2012 at 10:05 pm

I need to try this asap. I have some amazing saffron just begging to be used. Great recipe and looks like an awesome cookbook.

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Phong Hong November 10, 2012 at 2:28 am

The rice looks fantastic! Am hopping over the Faith’s now :)

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Lana November 10, 2012 at 6:38 am

Beautiful dish, Lora! And the book seems amazing! I love Middle-Eastern food – it always reminds me of home:)
I hope you have a great weekend!

Reply

Lisa November 10, 2012 at 9:20 am

I would love to dig into this rice with a huge spoon and not come up for air until I’m full :) I’ve see this cookbook all over the food blogosphere..and I love her blog, so I know I’ll be purchasing it..especially to make her coconut semolina cake for the rest of my life ;D xo

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Ashley - Baker by Nature November 10, 2012 at 3:52 pm

I can’t wait to get my hands on this book!!! This dish is just another reason to get my butt outta bed and go to the bookstore NOW!

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Unknown November 10, 2012 at 4:41 pm

This looks so good, thank you Lora for sharing Faith’s yummy recipe, can’t wait to make it!

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Lizzy Do November 11, 2012 at 2:27 am

Lora, so fun to celebrate Faith’s book launch with you and so many others. I can’t wait to try more from her cookbook! Have a lovely weekend~

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