Saffron Rice with Golden Raisins and Pine Nuts: An Edible Mosaic’s Book Launch Party
Saffron Rice with Golden Raisins and Pine Nuts: An Edible Mosaic’s Book Launch Party might be just the side dish you are searching for. For 92 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 354 calories, 5g of protein, and 13g of fat per serving. A few people made this recipe, and 18 would say it hit the spot. This recipe from Cinnamon Spice and Everything Nice requires basmati rice, pine nuts, sultanas, and water. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 35%, which is rather bad. If you like this recipe, take a look at these similar recipes: Saffron Rice with Golden Raisins and Pine Nuts, Chicken with saffron, raisins & pine nuts, and Roasted Peppers with Golden Raisins & Pine Nuts.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1½ cups (325 g) uncooked basmati rice, rinsed
1 bay leaf
2 pods cardamom, cracked open
2 tablespoons oil
2 tablespoons olive oil
1 onion, finely diced
3 tablespoons pine nuts
½ teaspoon saffron threads (or ½ teaspoon turmeric)
¾ teaspoon salt
4 tablespoons sultanas (golden raisins)
1-2 pinches saffron threads or ½ teaspoon turmeric dissolved in 1 tablespoon hot water
1¾ cups (425 ml) boiling water
2 whole peppercorns
Equipment:
sauce pan
bowl
pot
Cooking instruction summary:
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 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 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.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. 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 lidded saucepan, cover and place over moderately high heat. Once hot, add the onion and cook until softened, about 5 minutes, stirring occasionally. 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). 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. 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.
Step by step:
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.
3. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly.
4. Transfer the pine nuts to a small bowl and set aside.
5. 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.
6. 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.
7. Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.
8. 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. Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
9. 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.
10. Add the rice, bay leaf, cloves, cardamom pods, peppercorns, and salt, and cook until fragrant, about 2 minutes, stirring frequently.
11. 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). After the rice is cooked, let the pot sit with the lid on for 15 minutes, then fluff the rice with a fork.
12. Transfer 1/3 of the rice to a separate bowl. Stir the saffron or turmeric-colored water into 1/3 of the rice (the rice will turn yellow).
13. Mix together the yellow rice and white rice; serve.
Nutrition Information:
covered percent of daily need
