Today I am participating in a Virtual Book Launch Party for my friend Faith Gorsky and her new cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair (she writes a blog with the same name). The book features more than one hundred Middle Eastern recipes, with a focus mainly on dishes from the Levant, but also a few recipes from other areas of the Middle East.
The recipes in this beautiful book are authentic Middle Eastern, with easy to follow and approachable methods. Taught many of these dishes by her mother in law, Faith explains techniques and demystifies ingredients, and the result is delicious.
The recipe I made for the Virtual Book Launch is easy to prepare and exceptionally tasty – Jason and I both loved this and I have made it twice already!
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)
- 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.
Are you a fan of Middle Eastern dishes? Faith’s beautiful cookbook is available through Amazon and Barnes and Noble.
{ 26 comments… read them below or add one }
YUM! I just had pine nuts in a kale salad this week and I forgot how delicious they are! This dish sounds awesome!
I know, I rarely use them unless I am making pesto – this needs to change!
That dish looks beautiful. Simple and beautiful (and so does that cookbook). I’ve really never had a great deal of Middle Eastern food to be honest.
I have a good friend who is Middle Eastern (which means I have MANY friends, because I know all of his siblings and cousins…) and I have been treated to many Middle Eastern dishes with him – they all cook wonderfully, and one of his cousins has a restaurant… OOH it is fun to go there!
Obv this looks delicious, but my favorite thing about this recipe? You called the golden raisins “sultanas.” It makes them sound so fancy!
well, the recipe is Faith’s so she called them that, but yes, I agree to the fancy
Looks so good – and easy! I love Middle Eastern cuisine, I will have to check out this cookbook!
Um, yum. LOVE Mediterranean food and this looks awesome!
then you would love this rice and the whole book!
beautiful pics, thanks for the review of the book it looks nice I just ordered it thankyou
thanks, Kelly! and yes, the book is wonderful – enjoy it!
I LOVE middle eastern dishes, there’s so many flavors that really take center stage in their dishes. I love seasonings!
I do too – wonderful rich flavors!
Love Saffron, this looks delicious!
Ooh, this looks so hearty and delicious! How can you stand having all this yummy food around all the time?! I think I would be in a food coma permanently. lol!
I must be…
Looks stunning — and delicious! I am sure the raisins could be omitted, but to keep the full flavors of the dish, would you have any recommendations for anything else that could be a similar substitute for the flavor & texture? We only have one raisin lover in our house
hi Marlynn! yes, you could just leave them out – one thing I thought of using in place of raisins was dried apricots – they would bring a sweet tart flavor that may not be traditional but I think would work well.
YUM! I am pregnant and I want this dish to just jump right out of the computer onto my table!!! It looks soooooooo good!!! Thanks for sharing!
hi Kari – and congrats on your pregnancy!
this is a wonderful dish – very easy to make! cheers!
Yummy!! Middle eastern food is the best!
these dishes are some of my favorite flavors as well – we really loved this rice!
I am absolutely honored to have you participating in my virtual book launch party, Kristina! Thank you so much, my friend.
And you just made my day – so happy you guys are enjoying the rice!!
and I am honored you wanted me to be a part of this – your book is beautiful, congrats again, my friend!
I make rice all the time and was impressed how much better this was than mine! So fun to celebrate Faith’s book launch with you~
I agree, this was SO good – I will be making this again! this has been a festive week with all the blog love going on – I like it!