📝 About This Recipe
This aromatic jewel of Sephardic and Maghrebi cuisine brings the warmth of the Mediterranean sun to your table. Long-grain basmati is infused with the world’s most precious spice, creating a fragrant, golden canvas for plump, honey-sweet raisins and crunchy nuts. It is a celebratory dish traditionally served at Shabbat and holiday tables, embodying the perfect balance of savory aromatics and delicate sweetness.
🥗 Ingredients
The Rice Base
- 2 cups Extra-long grain Basmati rice (rinsed until water runs clear)
- 3 1/2 cups Boiling water (or high-quality vegetable stock)
- 3 tablespoons Extra virgin olive oil (or neutral oil like avocado oil)
- 1 1/2 teaspoons Kosher salt (adjust to taste)
Aromatics and Spices
- 1/2 teaspoon Saffron threads (high quality, lightly crushed)
- 1 medium Yellow onion (finely diced)
- 1 piece Cinnamon stick (about 3 inches long)
- 4 pieces Green cardamom pods (lightly cracked)
- 1/4 teaspoon Ground turmeric (for enhanced color)
Sweetness and Texture
- 1/2 cup Golden raisins (Sultanas) (soaked in warm water for 10 minutes)
- 1/3 cup Slivered almonds (lightly toasted)
- 2 tablespoons Pine nuts (optional, toasted)
- 1/4 cup Fresh flat-leaf parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Place the saffron threads in a small bowl and add 3 tablespoons of hot water. Let this 'bloom' for at least 15 minutes to release its full color and aroma.
-
2
Rinse the basmati rice in a fine-mesh sieve under cold running water, swishing with your fingers until the water runs completely clear to remove excess starch.
-
3
Soak the rinsed rice in a bowl of cold water for 20 minutes, then drain thoroughly. This ensures the longest, fluffiest grains.
-
4
In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and just beginning to turn golden.
-
5
Add the cinnamon stick, cracked cardamom pods, and turmeric to the onions. Stir for 1 minute until the spices are fragrant and the oil is vibrant.
-
6
Add the drained rice to the pot. Stir gently for 2-3 minutes to toast the grains and coat them thoroughly in the spiced oil.
-
7
Pour in the 3 1/2 cups of boiling water (or stock), the bloomed saffron liquid (including the threads), and the kosher salt. Stir once to combine.
-
8
Bring the mixture to a vigorous boil, then immediately reduce the heat to the lowest possible setting.
-
9
Cover the pot with a tight-fitting lid. If your lid isn't perfectly tight, place a clean kitchen towel over the pot before putting the lid on to trap all steam.
-
10
Simmer undisturbed for 15-18 minutes. Do not lift the lid during this time!
-
11
While the rice cooks, drain the soaked raisins. In a small pan, lightly toast the slivered almonds and pine nuts until golden and fragrant.
-
12
Remove the rice from the heat. Quickly lift the lid, scatter the drained raisins over the top of the rice, and immediately replace the lid.
-
13
Let the rice sit, off the heat, for another 10 minutes. This allows the moisture to redistribute and the raisins to plump from the residual steam.
-
14
Remove the lid, discard the cinnamon stick and cardamom pods, and fluff the rice gently with a fork. Fold in half of the toasted nuts.
-
15
Transfer to a large serving platter and garnish with the remaining toasted nuts and fresh parsley.
💡 Chef's Tips
Always use high-quality Persian or Spanish saffron; if it's too cheap, it's likely safflower which lacks the signature flavor. Avoid over-stirring the rice once the water is added to prevent the grains from breaking and becoming mushy. If you want a 'Tahdig' (crispy bottom), increase the heat to medium-high for the last 3 minutes of cooking until you hear a crackling sound. For an extra layer of flavor, soak your raisins in a tablespoon of orange blossom water instead of plain water. Ensure your spices are fresh; ground turmeric loses its potency and color after 6 months.
🍽️ Serving Suggestions
Serve alongside slow-roasted Moroccan Lamb Tagine for a classic pairing. Pairs beautifully with grilled Pargiyot (Israeli-style chicken thighs) seasoned with cumin and paprika. Serve with a side of cooling Israeli salad (cucumber and tomato) to balance the warm spices. Accompany with a glass of chilled, dry Rosé or a crisp Sauvignon Blanc. Top with a dollop of preserved lemon gremolata for a bright, acidic finish.