Saffron rice with raisins and pine nuts

Saffron rice with raisins and pine nuts

Arroz con pinones

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This saffron rice is often served for Rosh Hashanah (Jewish New Year), as the addition of raisins is said to sweeten the year ahead.

Ingredients

Quantity Ingredient
300g long-grain rice
3 tablespoons extra virgin olive oil
2 medium onions, chopped
75g pine nuts
3 tablespoons raisins
500ml hot vegetable stock or water
1/4 teaspoon saffron threads, dissolved in 2 tablespoons hot water
salt
freshly ground black pepper

Method

  1. 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.
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