From Deborah Palmer of A Movable Feast
A heavenly feast of something yummy.
- 1 to 2 tsp saffron threads
- 2 cups boiling water
- 1 tsp salt
- 2 Tbsp butter OR one each oil and butter
- 2 Tbsp olive oil
- 1 large onion, finely chopped or sliced
- 3 Tbsp pine nuts
- 1 3/4 cups white long-grain rice
- 1/2 cup golden raisins or sultanas
- 6 green cardamom pods, shells lightly cracked
- 6 cloves
- Salt and pepper
Toast saffron threads in a dry skillet, stirring over medium heat for about 2 minutes or until they give off aroma. Transfer immediately to a plate. Pour the boiling water into measuring cup. Stir in saffron and 1 tsp salt. Set aside for 30 minutes to infuse. Melt butter with oil in a skillet over medium high heat. Add onion and cook 5 minutes, stirring until softened. Lower heat. Stir in pine nuts. Cook for 2 minutes, stirring until golden brown. Take care not to burn. Stir in rice for about 1 minute, coating all grains with oil. Add raisins, cardamom, pods and cloves. Pour in the saffron-flavoured water and bring to a boil. Lower heat; cover and simmer 15 minutes without removing the lid. Remove from heat. Let stand 5 minutes without uncovering. Remove lid and check that rice is tender, all the liquid has been absorbed and the surface has small indentations all over. Using a fork, fluff up the rice.