Fall in love recipes

Prep Time: 10 minutes
Cook Time: 20 minutes, plus 15 minutes to let the rice sit after cooking
Total Time: 45 minutes
Yield: 4-6 servingsa


Ingredients

• 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) 

Instructions

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.