This is a rice cooker recipe
I made this rice to serve along with Khousi, an Iraqi dish of stewed lamb shanks. While the original recipe did not call for saffron, a couple of Iraqi friends recommended I add it and it was simple enough to do with this recipe. However, I didn't use pine nuts - which really makes this an Iraqi dish rather than pretty much universal - a I realized at the last minute I didn't have any. I added some chopped pistachios, and they were good. The khousi had raisins, but otherwise I think raisins would be a nice addition to the rice as well.
- 1/4 cup pine nuts
- 1 1/2 cups basmati rice
- 1 tsp olive oil
- 1 tsp butter
- 2 cups chicken broth
- 1/2 tsp. Powdered saffron
- salt to taste
Heat frying pan over medium-high heat. Add pine nuts and cook until browned. Remove and set aside.
Rinse rice under running water, until water runs clear.
Add olive oil and butter to the frying pan and cook over medium-high heat until butter melts. Add rice and cook, stirring, until transparent. Transfer the rice to the bowl of a rice cooker. Add chicken broth, saffron and salt to taste. Cook until ready. Adjust seasoning and mix in pine nuts.
Adapted from Umm Binat's recipe at Food.com
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