posted by Mai 03-28-103 8:26 AM
Saffron Rice with Currants and Pine Nuts
2 tablespoons vegetable oil
1 teaspoon cumin seed
1 cinnamon stick
1 bay leaf
1 cup finely chopped onion
2 cups long-grain rice
2 1/4 cups water
1/3 cup currants
1/4 teaspoon crumbled saffron threads
1 1/2 teaspoons salt
1/2 cup pine nuts, toasted lightly
1/4 cup finely chopped fresh mint leaves
In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cook cumin seed, cinnamon stick, and bay leaf, stirring, until mixture is fragrant and cumin seed is several shades darker (be careful not to burn it).
Add onion and cook, stirring, until softened. Add rice and cook, stirring, 1 minute. Add water, currants, saffron, and salt and bring to a boil, covered. Reduce heat to very low and simmer rice, covered, 20 minutes, or until liquid is absorbed.
Let rice stand 5 minutes. Discard cinnamon stick and bay leaf and stir in pine nuts and mint.