Virtual Book Launch Party for An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair

We usually don't post on a Friday, but today is a special day.  We are participating in a virtual book launch party!  An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by the absolutely amazing Faith Gorsky comes out today, and we are so excited to (FINALLY) be able to get a hold of this book from one of our favorite bloggers.  Her 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.  Her recipes are authentic Middle Eastern, but streamlined for today's cooking with an emphasis on demystifying techniques and ingredients that can be difficult for most of us to master.  The book is available to order on Amazon and Barnes and Noble.  So you definitely want to get a copy of this - doesn't this sound like such a valuable addition to the cookbook collection?  I totally think so.

Faith is letting us share a recipe from her book today - Saffron Rice with Golden Raisins and Pine Nuts.  Such a gorgeous and delicious dish!  This recipe is actually vegan, so it is perfect for incorporating into a vegan or vegetarian meal, but it is also wonderful served with chicken, beef, lamb, or seafood.  Faith recommends pairing the rice with her Shrimp in Aromatic Tomato Sauce.
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!
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.
ORIGINAL POST on An Edible Mosaic