Minted Saffron Rice With Currants And Pine Nuts
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1
Bay Leaf1 cup
Onion (finely chopped)2 cups
Grain Rice (long-)2.25 cups
Water1 cup
Currants1.5 tsps
SaltDirections:
1
In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cook cuminseed, cinnamon stick, and bay leaf, stirring, until mixture is fragrant and cuminseed is several shades darker (be careful not to burn it)
2
Add onion and cook, stirring, until softened
3
Add rice and cook, stirring, 1 minute
4
Add water, currants, saffron, and salt and bring to a boil, covered
5
Reduce heat to very low and simmer rice, covered, 20 minutes, or until liquid is absorbed
6
Let rice stand 5 minutes
7
Discard cinnamon stick and bay leaf and stir in pine nuts and mint
8
In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cook cuminseed, cinnamon stick, and bay leaf, stirring, until mixture is fragrant and cuminseed is several shades darker (be careful not to burn it)
9
Add onion and cook, stirring, until softened
10
Add rice and cook, stirring, 1 minute
11
Add water, currants, saffron, and salt and bring to a boil, covered
12
Reduce heat to very low and simmer rice, covered, 20 minutes, or until liquid is absorbed
13
Let rice stand 5 minutes
14
Discard cinnamon stick and bay leaf and stir in pine nuts and mint