Rice, Almonds and Pine Nuts

Serves 6-8

5 cups long grain rice, such as:  Jasmine or Basmati rice
(optional:   5-6 cardamom seeds and/or 1 cinnamon stick, pinch of nutmeg)
2 Tbsp salt

¼ tsp saffron (or  1/2 tsp ground turmeric)

1 cup pine nuts

1 cup slivered almonds

2 Tbsp olive oil
1/2 cup raisins (optional)
1 cup freshly chopped flat-leaf parsley

 
This rice is so fragrant and delicious.  The addition of almonds and pine nuts give it a wonderful texture.  You and your guest will enjoy this so much, you will want to prepare it often!  We make this rice for every special occasion and when blessed with guests for dinner.  My relatives, and I,  love the raisins, but my children do not.  So, I just serve the raisins on the side.  Also, I add a sprinkle of cinnamon to the raisins when frying them.  This rice dish is sometimes prepared without the saffron or turmeric, resulting in a white rice still with all the flavor and aroma.

1.   If rice is not pre-rinsed, rinse in cold water.  Place in a  medium-large, to large saucepan with enough cold water to cover rice and rise about one ½ inch above the level of rice.   Soak the rice for 20 to 30 minutes, if desired.  Replace water for any that has been absorbed.   Add 2 Tbsp salt and saffron, or the turmeric, and stir.  Optional:  add 5 to 6 freshly cracked cardamom seeds, and cinnamon stick, and pinch of nutmeg, if you prefer a more fragrant and flavorful rice.  Place on high heat, covered and bring to a rapid boil.  Then, reduce heat to low and cook for 10-12 minutes, covered, until rice is tender.   If saucepan begins to fill with bubbles, remove lid to allow some steam to escape and then cover.  Continue to cook.   Then remove lid, fluff with fork and remove from heat. 

2.   Meanwhile, as the rice is cooking, turn on overn broiler.  Place slivered almonds on a baking sheet and toast in oven for just a few minutes, until lightly browned.   Remove and set aside.

3.  Heat olive oil in a saute pan and add pine nuts.  Fry them until lightly browned watching carefully so as not to burn them.  Remove the pine nuts with a slotted spoon and repeat same for the raisins, if desired.  (You can lightly fry the almonds in this same manner, if you prefer, rather than toasting in oven.)

4.   Warm a larger serving platter.  Place rice on platter.  Sprinkle the rice with almonds, pine nuts, and raisins.  Sprinkle with parsley.  Place your main meat right in the center on top of rice.  Enjoy!  Serve immediately with roast turkey, roast lamb, or roast chicken. 
Enjoy!