Saffron Rice and An Edible Mosaic's Virtual Book Launch Party!

I'm excited to be participating in the virtual launch of a new cookbook by Faith Gorsky of the beautiful An Edible Mosaic blog!

An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky. The book has over 100 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 book is available to order on Amazon and Barnes & Noble

An Edible Mosaic is one of my favorite blogs.  Faith is a talented writer, photographer, and cook, and her site is a treat for the senses.  We share similar sensibilities and tastes, so I always find inspiration in her posts, and drool over her recipes. I was thrilled when she asked me to help her get the word out about her new book.  This recipe for Saffron Rice is from the book, which debuted this week.

The book is a perfect introduction to Middle Eastern foods, methods, and recipes.  You'll be gently lured out of your comfort zone, but guided every step of the way.  Middle Eastern cuisine is one of my favorites, but there are very few good cookbooks on the subject in this country.  Faith's book is a must have for anyone with eclectic tastes who wants to explore the food of this region.

This rice was fluffy, softly scented, and delicious.  It's subtle enough that it won't overwhelm the other dishes on the table, and I think it would be perfect for Thanksgiving.  I definitely recommend adding the optional spices listed at the end of the recipe, they add even more fragrance and flavor to the dish.  I garnished the rice with pomegranate seeds just for fun.  This rice is a simpler version of the Persian Jeweled Rice that I made a couple of months ago. 

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)

1.    Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.

2.    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.

3.    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.

4.    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.

5.    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.

VARIATION

Mixed White and Yellow Rice

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) uncooked basmati rice, rinsed

2 tablespoons oil

1 onion, finely diced

1 bay leaf

2 whole cloves 

Join the rest of the party at An Edible Mosaic!


One year ago today---

Pumpkin Risotto with Browned Butter and Sage