Saffron Rice with Golden Raisins and Pine Nuts

Saffron Rice with Golden Raisins and Pine Nuts

An aromatic dish coloured and scented with saffron. This would be a great accompaniment to meat or fish or could be served alone as a gluten, vegan dish.

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To Serve

  • Basmati rice
    1.5 cup
  • olive oil
    2 tbsp
  • Pine nuts
    3 tbsp
  • Onion finely diced
  • Sultanas
    4 tbsp
  • Boiling water
    1 and 3/4 cup
  • Salt
    3/4 tbsp
  • Saffron threads
  • A pot with lid



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


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.


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.


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.


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.

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