2 tablespoons extra-virgin olive oil
1½ cups (270 g) basmati rice, thoroughly rinsed and drained
½ cup (75 g) golden raisins
½ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
3½ cups (840 ml) chicken or vegetable stock
1 teaspoon kosher salt
¼ cup (35 g) toasted pine nuts, for garnishing
2 tablespoons chopped fresh parsley, for garnishing
Preparation Directions
In a 2-quart (2 L) saucepan, heat the oil over medium heat. Add the rice, raisins, turmeric, cumin, and cinnamon and cook, stirring frequently, for 1 to 2 minutes, until it smells slightly nutty.
Pour in the stock, add the salt, and stir well.
Bring to a gentle boil, then reduce heat to low, cover the pot, and let simmer until the rice is tender and all the liquid has been absorbed, 18 to 20 minutes. Fluff with a fork.
Transfer the rice to a serving bowl and top with the toasted pine nuts and chopped fresh parsley. Serve warm.
Copyright Melinda Strauss
