Saffron Rice with Golden Raisins and Pine Nuts {An Edible Mosaic}

Since I've started writing this blog I've discovered so many other amazing blogs and bloggers.  One of those people is Faith Gorsky who writes An Edible Mosaic.  Faith's blog has recipes from all over the world but the ones that made me start reading Faith's blog were the Middle Eastern recipes.  We love Middle Eastern cuisine and I am always searching for great recipes.

Faith's new cookbook An Edible Mosaic: Middle Eastern Fare with Extra Ordinary Flair was published this week.  It is available at Amazon and Barnes & Noble.  For my Canadian readers it is available at Amazon.ca and Indigo.  To celebrate Faith is having a Virtual Book Launch Party.

The book has over 100 authentic Middle Eastern recipes, mostly from the Levant but also a few recipes from other parts of the Middle East.  Faith was taught Middle Eastern cuisine by her mother-in-law, Sahar.  Faith has simplified Middle Eastern cuisine to make it easy for everyone to cook.  

My husband has been asking me to try to make more Middle Eastern dishes so this book is perfect timing!  In particular he wanted me to try to make a rice dish with raisins.  A little while later I received an email from Faith regarding her Virtual Book Launch Party and this recipe...again perfect timing!  This rice dish was super simple to make and was delicious!  At first we felt lost as to what to eat it with as raisins aren't an ingredient I use in my Indian cooking.  In the end we preferred to have this rice with something simple that didn't have any overpowering spices.  Such as some simple broiled fish or chicken.  

Please hop over to My Edible Mosaic to check out the Virtual Book Launch Party.  Faith is also having a huge giveaway to please do drop by and enter!  Thank you Faith for including me in your Virtual Book Launch Party.  We loved this recipe and look forward to trying some more!

Saffron Rice with Golden Raisins and Pine Nuts
An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov 2012); reprinted with permission

1 1/2 cups (325 g) basmati rice, rinsed
2 tbsp olive oil
3 tbsp pine nuts
1 onion, finely diced
4 tbsp sultanas (golden raisins)
1 3/4 cups (425 ml) boiling water
3/4 tsp salt
1/2 tsp saffron threads (or 1/2 turmeric)

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

Add 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 sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to high, and bring to a 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 with the toasted pine nuts on top; serve.

OPTIONAL:  Add 4 pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time you add the rice.



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