Ingredients
Units
- 1 ½ cups (300 g) long-grain rice
- 3 Tbsp extra-virgin olive oil
- 2 medium onions, chopped
- ½ cup (75 g) pine nuts
- 3 Tbsp raisins
- 1 cups (500 ml) hot vegetable stock or water
- ¼ tsp saffron threads, dissolved in 2 Tbsp hot water
- salt and freshly ground black pepper
Instructions
- Wash the rice under cold running water and drain.
- Heat the olive oil in a heavy saucepan and cook the onions and pine nuts over a moderate heat until the onions are translucent.
- Add the rice and raisins and stir well, so each grain of rice is coated in oil.
- Add the hot stock and the saffron liquid, and season with salt and pepper.
- Cover and simmer for 18-20 minutes or until the rice is tender but still firm and small craters have appeared in the surface of the rice. Serve hot.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: One Pot
- Cuisine: Sephardi