Ingredients and Weight:
- Basmati rice: 8 cups
- Chicken stock or broth: 8 cups
- Butter: 1/2 cup
- Onion, medium: 1, diced
- Garlic, minced: 4 cloves
- Pine nuts: 1/2 cup
- Golden raisins: 1/2 cup
- Salt to taste
- Saffron, ground (optional): 1 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Rinse the rice several times in cold water until the water runs clear.
- In a large saucepan, melt the butter over medium heat.
- Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and cook for 1 minute more.
- Stir in the rice and cook for 2 minutes to toast slightly.
- Pour in the chicken stock and bring to a boil.
- Add the pine nuts, golden raisins, and salt. If using saffron, dissolve it in a little hot water and add to the rice.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and has absorbed all the liquid.
- Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.
Nutritional Information:
- Calories: 210 per serving
- Fat: 10 grams
- Carbohydrates: 30 grams
- Protein: 5 grams
Dish Characteristics:
- Fluffy, aromatic, and flavorful
- Traditional Middle Eastern dish
- Perfect side dish for meats, poultry, or vegetables
- Can be customized with different ingredients, such as vegetables, nuts, or fruits
User Comments:
- "This pilaf is so delicious! It's easy to make and always a crowd-pleaser."
- "I love the combination of pine nuts and golden raisins. It adds a touch of sweetness to the dish."
- "I made this for a Middle Eastern dinner party and it was a huge success. Everyone raved about the flavor."
Special Precautions and Tips:
- Do not overcook the rice. It should be tender but still have a slight bite to it.
- If the rice is too dry, add a little more chicken stock or water.
- To make the pilaf more flavorful, you can add other seasonings, such as cumin, coriander, or cinnamon.
