Middle Eastern Rice Pilaf

Middle Eastern Rice Pilaf

Serves: 4

Ingredients:

  • 2 1/4 cups water or chicken stock
  • 2 teaspoons coarse salt
  • 1 1/2 cups basmati rice
  • 3 tablespoons butter
  • 1/2 medium onion, minced
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cumin seeds
  • 1 cinnamon stick
  • 1 star anise
  • 1/3 cup golden raisins
  • 1 bay leaf
  • 1/4 cup pine nuts, toasted
  • 1/4 cup sliced almonds, toasted
  • 1/4 bunch cilantro, chopped

Directions:

  1. Bring 2 1/4 cups water or stock to a boil, covered, in small saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot.
  2. Place rice in medium bowl and add enough water to cover by 2 inches; using hands, gently wash grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a fine mesh strainer, drain water from rice; place colander over bowl and set aside.
  3. Heat butter in large saucepan over medium heat until foam begins to subside; add onion and sauté until softened but not browned, about 4 minutes.
  4. Add rice, turmeric, cumin cinnamon stick and star anise. Cook until edges of rice grains begin to turn translucent and the spices are fragrant, about 3 minutes.
  5. Add the golden raisins and bay leaf.
  6. Stir hot seasoned water or stock into rice; return to boil, then reduce heat to low, cover tightly, and simmer until all liquid is absorbed, about 16-18 minutes.
  7. Off heat, remove lid, and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; fluff rice with fork and garnish with nuts and cilantro.