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Saffron Rice with Golden Raisins and Pine Nuts

Saffron Rice with Golden Raisins and Pine Nuts: Recipe from an Edible Mosaic

If you are anything like me, the photo on the cover of this book made my mouth water as soon as I saw it.

The book,  An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair, was written by my friend Faith Gorsky from An Edible Mosaic . This new release is Faith’s first cookbook , and  I’m excited to be participating in her virtual book launch party and sharing a recipe from the book!

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. Faith has a pretty unique story…after getting married Faith spent six months living in the Middle East, where she fell in love with the culture and cuisine. Subsequently, she returned four more times for visits, each time delving deeper into the cuisine and deepening her passion for and appreciation of the region. Recipes in her book are authentic Middle Eastern (taught to Faith mostly by her mother-in-law, Sahar), but streamlined just a bit for the way we cook today, with unique ingredients demystified and cooking techniques anyone can follow. If you didn’t grow up eating Middle Eastern food, it can be a difficult art to master; Faith understands that, and explains complicated dishes in an approachable, easy-to-follow way. The book is available to order on Amazon and Barnes & Noble!

 After you check out the recipe below, please head over to Faith’s blog to check out her virtual book launch party to see the other bloggers who are participating. Also, as part of her virtual book launch, Faith is hosting a giveaway of a fabulous set of prizes. Be sure to head over and enter!
 The recipe from the book that I’m sharing with you today is for Saffron Rice with Golden Raisins and Pine Nuts, along with a variation for Mixed White and Yellow Rice. The recipe is actually vegan so you won’t have any trouble incorporating it into a vegan or vegetarian meal, but it is just as delicious served with chicken, beef, lamb, or seafood, and it would be really fantastic with just about any curry dish. (In the cookbook, Faith recommends pairing Shrimp in Aromatic Tomato Sauce with this rice dish.)
I made this rice dish to go with one of my family’s favorite Middle Eastern dishes, Shish Taouk (chicken kebabs marinated in a yogurt/tomato/zataar mixture).
Faith’s rice dish was quick to put together, and complemented the kebabs beautifully. I can’t wait to work my way through the other recipes in the cookbook!

 

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

2 pods cardamom, cracked open

2 whole peppercorns

¾ teaspoon salt

1¾ cups (425 ml) boiling water

1-2 pinches saffron threads or ½ teaspoon turmeric dissolved in 1 tablespoon hot water

 

  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, cover and place over moderately high heat. Once hot, add the onion and cook until softened, about 5 minutes, stirring occasionally.
  3. Add the rice, bay leaf, cloves, cardamom pods, peppercorns, and salt, and cook until fragrant, about 2 minutes, stirring frequently. Add the boiling water to the rice, turn heat up to high, and bring it to a rolling boil. Give it a stir, cover the pot, turn heat down to very low, and cook 10 minutes (don’t open the lid during this time).
  4. After the rice is cooked, let the pot sit with the lid on for 15 minutes, then fluff the rice with a fork. Transfer 1/3 of the rice to a separate bowl.
  5. Stir the saffron or turmeric-colored water into 1/3 of the rice (the rice will turn yellow). Mix together the yellow rice and white rice; serve.
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Chase Away the Winter Blahs –Throw a sushi dinner party!


Last week, the weather was cold, dreary, and rainy. La Fuji Mama’s timing for her series ” Miso Soup Week” couldn’t have been better. I followed her daily posts, as they progressed from the origin of Miso Soup, to the making of homemade Dashi. By the time the third day in her series arrived, I was already craving Miso Soup. Like Pavlov’s dog, when I saw her photo of the finished soup, steaming with miso goodness, I knew I would be making it right away. And so, a sushi dinner party it was this past weekend, including of course, La Fuji Mama’s Miso Soup.  What better way to chase away the winter blahs!

As La Fuji Mama said, making your own restaurant style miso soup couldn’t be easier. I followed her recipe, using as combination of shiro miso and aka miso as she recommended. The results: this is indeed a fantastic combination of flavors, and if you are looking for a “go-to” recipe for miso soup, this is it.

Miso Soup

Click here for the recipe

Whenever we go out for sushi with a group of friends, the evening is always on the lively side. The  upbeat atmosphere of the restaurant, with cool lighting and edgy music set the tone. Myself, living in a not- so -large city, an evening like this can make you feel like you are in a big city place…at least for the night.

You can capture this same sort of feel at home by turning down the lights,  setting your table with candles and chopsticks, cuing up your i-pod, and yes…making your own sushi. Enjoy an evening at home, as though you were in a trendy sushi house at half the price of going out. Here’s how to do it.

There are a lot of resources out there for help on the subject of sushi making, and all will tell you fantastic sushi begins with the art of making rice.

Here’s a video that takes you step by step through the process, ensuring you will be off on the right foot:

Once you have your sushi rice prepared, you are ready to start making sushi! For my dinner party, I made two different sushi rolls, opting for varieties that are made with cooked seafood, in case someone wasn’t too up on eating raw fish.  Dreaming of warmer weather and tropical breezes, I made Lobster Hawaiian Rolls. The lobster tails were on sale at $5.99 each, making the treat even sweeter.

Here are a few photos showing the process of making them.

Prepare the lobster by  removing from the meat from the shell. Cut into 1/2-inch pieces. Toss with 2 tablespoons of spicy sauce, spread out on a foil lined baking sheet, and broil, set on middle rack of oven, for 4 minutes. Remove and set lobster aside to cool.



Lobster Hawaiian Rolls

I love the way tropical fruits and seafood work together, and here the mango and lobster are a match made in heaven.

2 sheets of nori

2 cups cooked sushi rice

1 tablespoon toasted sesame seeds (I like a blend of white and black)

2 (6-ounce) lobster tails, removed from shells, cut into 1/2-inch-thick pieces

1 ripe mango, pitted, peeled, sliced into thin strips

1/2 of 1 English cucumber, quartered, cored, and julienned

1 ripe avocado, peeled, pitted, and sliced into thin strips

Wasabi

Soy sauce

Wrap a bamboo sushi mat with plastic wrap. Place nori sheet on prepared sushi mat. Spread  sushi rice evenly over nori. Sprinkle rice with sesame seeds. Carefully invert, so that the nori is now facing up. Place lobster (see cooking directions above)down the center of the nori. Add cucumber, mango, and avocado. Starting at one long end, and using the bamboo mat as an aid, roll up tightly, giving a few gentle squeezes as you go. Cut the sushi roll into 8 rolls. Repeat process with remaining ingredients.

Makes 16 pieces

I also made Volcano Rolls, following the recipe/procedure you will find on Sushivids, a fun website written by Raymond, a sushi chef, offering his talents to all of us. Check him out~lots of great tips. Rather than reinventing the wheel, I am going to share his video with you here…get ready to drool!


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