Pine Nut Pilaf with Saffron


Makes about 6 cups

¼ cup olive oil

½ cup pine nuts

2 cups Basmati, jasmine or other fragrant long-grain white rice

1 medium onion, peeled and chopped fine

1 tablespoon garlic, chopped

1 cup dry white wine, sake or vermouth

2 cups boiling water

2 teaspoons kosher salt

1 generous pinch (about ½ teaspoon) saffron threads

1. Warm the oil in a heavy saucepan over medium heat and add the pine nuts. Swirl the pine nuts in the oil until they release some of their fragrance and become lightly toasted. As soon as the pine nuts are golden brown, stir in the rice and sauté briefly, just until the rice is translucent. Add the onion and garlic and sauté until the vegetables are soft, about 5 minutes.

2. Pour on the white wine, water and salt and bring the liquid to a boil. Sprinkle the saffron threads over the surface of the liquid and gently stir them in. Cover the pan, reduce heat to low and simmer until the rice has absorbed the cooking liquid, about 30 minutes.