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Saffron Rice

1 1/2 cup rice
4 tablespoons pine nuts
3 tablespoons olive oil
3 medium onions, finely chopped
3 tablespoons raisins
1 teaspoon salt
enough saffron to color, or 1/2 teaspoon turmeric

Wash and soak the rice for 2 hours. Rinse in a sieve under running water until clear, then drain. Brown the pine nuts in the oil, then add the onions and sauté them until soft and golden. Divide this mixture in half.

Add the raisins and one half of the mixture to the rice together with the salt and saffron or turmeric. Bring 3 cups of water to the boil, add the rice etc., and stir for 1 minute on a medium heat. Reduce the heat, and simmer until the water is absorbed, about 15-20 minutes. Stir in the rest of the onions and pine nuts, mix well, and serve immediately.

Serves 4.

From "Cooking the Middle Eastern Way" by Christine Osborne

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