📝 About This Recipe
This elegant Mediterranean-inspired pilaf elevates humble grains into a centerpiece of texture and aroma. The buttery, resinous crunch of toasted pine nuts provides a sophisticated contrast to the fluffy, saffron-infused Basmati rice. Finished with a hint of warming cinnamon and bright fresh herbs, this dish is a celebration of the 'Seeds & Kernels' category, offering a nutty depth that is both comforting and exotic.
🥗 Ingredients
The Grains & Seeds
- 2 cups Extra-long grain Basmati rice (rinsed until water runs clear)
- 1/2 cup Pine nuts (Pignoli) (raw, high-quality)
- 3 tablespoons Unsalted butter (divided)
- 1 tablespoon Extra virgin olive oil
Aromatics & Liquids
- 1 small Yellow onion (very finely diced)
- 2 pieces Garlic cloves (minced)
- 3 1/2 cups Vegetable or chicken stock (high quality, low sodium)
- 1/2 teaspoon Saffron threads (crushed)
- 1 piece Cinnamon stick (3-inch length)
- 1 piece Bay leaf (fresh or dried)
Seasoning & Garnish
- 1 1/2 teaspoons Kosher salt (adjust to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 2 tablespoons Fresh mint leaves (shiffonade)
- 1 teaspoon Lemon zest (finely grated)
👨🍳 Instructions
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1
Place the Basmati rice in a fine-mesh sieve and rinse under cold running water for 2-3 minutes, swirling with your fingers until the water runs completely clear to remove excess starch.
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2
In a small bowl, combine the crushed saffron threads with 2 tablespoons of warm water. Let this steep for at least 10 minutes to extract the vibrant color and aroma.
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3
Place a large, heavy-bottomed saucepan or Dutch oven over medium-low heat. Add 1 tablespoon of butter and the pine nuts.
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4
Toast the pine nuts, stirring constantly, for 3-5 minutes until they are a deep golden brown. Watch them closely as they burn quickly! Remove the nuts with a slotted spoon and set aside on a paper towel.
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5
Increase the heat to medium and add the remaining 2 tablespoons of butter and the olive oil to the same pot.
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6
Sauté the finely diced onion for 5-6 minutes until soft and translucent, but not browned. Add the minced garlic and cook for another 60 seconds until fragrant.
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7
Add the rinsed and drained rice to the pot. Stir well to coat every grain in the fat and toast the rice for 2 minutes until the tips of the grains look slightly translucent.
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8
Pour in the stock, the saffron water (and threads), the cinnamon stick, bay leaf, salt, and pepper. Bring the mixture to a rolling boil.
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9
Once boiling, stir once to ensure no rice is sticking to the bottom, then reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
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10
Simmer undisturbed for 17-18 minutes. Do not lift the lid! This allows the steam to cook the rice perfectly.
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11
Remove the pot from the heat. Quickly lift the lid, place a clean kitchen towel over the pot, and replace the lid. Let it rest for 10 minutes; the towel absorbs excess moisture for fluffier grains.
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12
Remove the cinnamon stick and bay leaf. Use a fork to gently fluff the rice, being careful not to mash the grains.
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13
Fold in three-quarters of the toasted pine nuts, the fresh parsley, mint, and lemon zest.
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14
Transfer to a warm serving platter and garnish with the remaining toasted pine nuts for a beautiful, crunchy finish.
💡 Chef's Tips
Rinsing the rice is non-negotiable; it removes surface starch that causes clumping and ensures individual, fluffy grains. Toasting the pine nuts in butter first flavors the entire dish with their oils; keep them moving to prevent bitter burnt spots. If you don't have saffron, a half-teaspoon of turmeric provides a similar golden hue, though the flavor profile will shift slightly. Always use a heavy-bottomed pot to prevent the bottom of the rice from scorching during the long simmer. For an even richer flavor, use a homemade bone broth instead of store-bought vegetable stock.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops seasoned with rosemary and garlic. Pairs beautifully with a crisp, chilled glass of Sauvignon Blanc or a light Rosé. Accompany with a side of cooling cucumber and dill yogurt (Tzatziki). Serve as a vegetarian main with roasted cauliflower and a drizzle of tahini sauce. Great alongside Moroccan-style chicken tagine with preserved lemons.