I’ve got a special treat for you today, a lovely Saffron Rice with Golden Raisins and Pine Nuts dish and a book release party!
In the last couple years, I’ve made some great friends within the blogging community. Individuals who’s heart, talent and friendship is something to be sought after. I feel very fortunate.
Today I’m celebrating with one of these friends, Faith Gorsky from An Edible Mosaic.
Faith has just released her first cookbook: An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.
This post is part of a virtual book launch party honoring all the time and effort Faith put into this marvelous book. Whoot!
An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair has over 100 Middle Eastern recipes, with many dishes from the Levant, and other areas of the Middle East.
As a newlywed, Faith spent six months living in the Middle East, where she fell in love with the culture and cuisine.
After multiple return trips, Faith has become a “mother-in-law taught” expert on authentic regional Middle Eastern cuisine.
She has brilliantly taken these traditional dishes and streamlined them for modern cooks.
You can also visit Faith’s blog to check out her Virtual Book Launch Party, see the other bloggers participating, and enter a giveaway with fabulous prizes!
This healthy Saffron Rice Recipe with Golden Raisins and Pine Nuts is from Faith’s new book. It’s gluten free and vegan, although you could add protein to it easily. A aromatic dish, colored and scented with saffron! Faith suggests serving it with Middle Eastern Shrimp in Tomato Sauce (also in the book.)
Saffron Rice with Golden Raisins and Pine Nuts would also make a wonderful Gluten Free side dish for Thanksgiving!
Saffron Rice with Golden Raisins and Pine Nuts
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
"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.
- 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.
- 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.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!