Serves 4-6
Ingredients
3-inch ginger root piece, peeled
3 TBS extra-virgin olive oil
1 medium white or yellow onion, finely diced
1 tsp kosher salt, or to taste
½ tsp saffron threads, crushed
1 cup basmati rice
¼ cup golden raisins
2 cups water
To Garnish
3 TBS pine nuts, toasted
2 TBS chopped fresh flat-leaf parsley
Preparation
Slice the ginger into 3 pieces and crush lightly with a meat mallet. Set aside until needed.
Place a medium oven-proof sauce pot/pan over medium heat; add the oil and heat through. Stir in the onions and salt, and cook until tender and translucent, about 5 minutes; add the saffron and cook 1 minute more.
Add the rice to the pan, stirring constantly to coat each grain with oil. Cook for 1 to 2 minutes, then stir in the raisins and ginger. Increase the heat to medium-high.
Add the water to the pan all at once, and bring to the boil. Reduce the heat to a gentle simmer, and cover the pan. Allow the mixture to simmer, either in the oven (350 degrees) or on the stovetop, until the liquid is completely absorbed, 18 minutes.
Remove the lid, and fluff the rice with a fork; remove and discard the ginger pieces.
Plate and garnish with toasted pine nuts and fresh parsley.
