Saffron Rice with Golden Raisins and Pine Nuts – An Edible Mosaic Virtual Book Launch Party


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I have a very special post for you today. My friend Faith Gorsky from An Edible Mosaic just had her first cookbook released: An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. I’m excited to be participating in her virtual book launch party and sharing a recipe from the book!

Before I speak to you about the book, I want to speak about the person behind it, because, for me, this is even more important! I met Faith through blogging a few years ago and I got to appreciate not only her beautiful recipes, but also her beautiful character. She is a very honest, always helpful and trustworthy person, who is doing her first step towards her dream. I am very happy to be a part of this adventure and present to you a recipe from her new book. I haven’t received my copy yet, but once I do, you will hear more about it and about the recipes in it! So hang in there and let’s have a look at Faith’s bio and a beautiful recipe she shares with us!

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 has a pretty unique story…after getting married Faith spent six months living in the Middle East, where she fell in love with the culture and cuisine. Subsequently, she returned four more times for visits, each time delving deeper into the cuisine and deepening her passion for and appreciation of the region. Recipes in her book are authentic Middle Eastern (taught to Faith mostly by her mother-in-law, Sahar), but streamlined just a bit for the way we cook today, with unique ingredients demystified and cooking techniques anyone can follow. If you didn’t grow up eating Middle Eastern food, it can be a difficult art to master; Faith understands that, and explains complicated dishes in an approachable, easy-to-follow way. The book is available to order on Amazon and Barnes & 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. The recipe is actually vegan so you won’t have any trouble incorporating it into a vegan or vegetarian meal, but it is just as delicious served with chicken, beef, lamb, or seafood, and it would be really fantastic with just about any curry dish. (In the cookbook, Faith recommends pairing Shrimp in Aromatic Tomato Sauce with this rice dish.)

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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

 

Ingredients

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)

 

Instructions

  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.JPG

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

 

Ingredients

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

 

 Instructions

  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.

 

 

5.0 from 1 reviews

Saffron Rice with Golden Raisins and Pine Nuts and Mixed White and Yellow Rice
 
Author/ Συγγραφέας:

Ingredients/ Συστατικά
Saffron Rice with Golden Raisins and Pine Nuts
  • 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)
Mixed White and Yellow Rice
  • 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

Instructions/ Εκτέλεση
Saffron Rice with Golden Raisins and Pine Nuts
  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.
  6. 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
  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 ⅓ of the rice to a separate bowl.
  5. Stir the saffron or turmeric-colored water into ⅓ of the rice (the rice will turn yellow). Mix together the yellow rice and white rice; serve.

 

 

25 Responses to Saffron Rice with Golden Raisins and Pine Nuts – An Edible Mosaic Virtual Book Launch Party

    1
  1. RobertEr says:

    Привет! Новая схема заработка – http://bit.ly/NEW-MONEY
    Вложения – всего 3 доллара!!! Прибыль от 10 000 руб.

  2. 2
  3. bergamot says:

    The rice looks delicious, so fluffy and flavoursome.

  4. 3
  5. Sissi says:

    Gorgeous rice dish, Katerina. Thank you for the excellent book review.

  6. 4
  7. Your saffron rice looks delicious with pine nuts and raisins. Saffron is expensive here but I can substitute with tumeric.

  8. 5
  9. Kathy says:

    Katerina, Such a lovely rice dish! Reminds of the pilaf my grandmother used to make!

  10. 6
  11. I love Middle Eastern Food and of course being Indian, I love basmati rice. This looks delicious.

  12. 7
  13. kiki says:

    Πολύ ωραίο το ρύζι! Καλοτάξιδο το βιβλίο της φίλης σου!

  14. 8
  15. Third time I’m seeing this recipe! Definitely going to try it!

  16. 9
  17. Μarion says:

    Πολύ μου αρέσει έτσι το ρύζι, με αρώματα και ιδιαίτερη γεύση.
    Ωραίο και το blog της Faith, εχει πολύ ωραίες συνταγές. Και το virtual book lunch party πολύ ωραία ιδέα.

    Φιλια πολλά :)

  18. 10
  19. CCU says:

    Faiths book has many incredible recipes for sure :)

    Cheers
    Choc Chip Uru

  20. 11
  21. Faith says:

    I can’t thank you enough for being part of something that means so much to me. I am truly honored, my friend. xo

  22. 13
  23. Joanne says:

    I’ve heard so many great things about this recipe! Can’t wait to try it!

  24. 14
  25. muppy says:

    what a great sounding recipe book, i love middle eastern food.

  26. 15
  27. Love Faith’s cookbook and I can’t wait to get my hands on it!

  28. 16
  29. Kate says:

    This must be a fantastic recipe! I’ve seen 2 reviews for it this week!

  30. 17
  31. It’s great to see all these people participating in Faith’s cookbook launch!

  32. 18
  33. 19
  34. I’ve seen her book review in several posts and it looks like a wonderful book to have! Thank you for the review of saffron rice – love the raisin in there. :)

  35. 20
  36. Hi Katerina, thank you for stopping by at my blog and leaving your warm comment. I have missed you and all your beautiful cooking. I hope everything is well with you and your family, and your son is enjoying his new school.
    This post is amazing, I really can smell saffron: love saffron rice! Thanks for the book review, it is always helpful when someone recommends a great cook book. I will definitely look for it on Amazon. I am heading over to Faith’s blog. Thanks for introducing her to me! :)

  37. 21
  38. I can’t wait to try the saffron and pine nut rice recipe. It looks simple but absolutely Delicious.

  39. 22
  40. ΕΛΕΝΗ says:

    Κατερίνα μου καταπληκτική πρόταση!!!!!!!!
    Φιλιά!

  41. 23
  42. Το blog της Faith το παρακολουθώ κι εγώ, έχει πολύ ωραίες ιδέες και εκπληκτικές φωτογραφίες!
    Πολύ ωραία και αυτή η πρόταση και νομίζω ότι θα μπορούσε άνετα να σταθεί στο Χριστουγεννιάτικο τραπέζι!
    Φιλιά Κατερίνα μου!

  43. 24
  44. Ola says:

    This is a second post today I am reading about this book, I must have a closer look:)
    your rice looks perfect!
    Blog about life and travelling
    Blog about cooking

  45. 25
  46. Ξανθή says:

    Απλό γεμάτο αρώματα και νοστιμιά
    Καλό Σ/Κ

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