| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
April 1994 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Vegetable oil |
| 1 |
t |
Cuminseed |
| 1 |
|
Cinnamon stick |
| 1 |
|
Bay leaf |
| 1 |
c |
Finely chopped onion |
| 2 |
c |
Long-grain rice |
| 2 1/4 |
c |
Water |
| 1/3 |
c |
Currants |
| 1/4 |
t |
Crumbled saffron threads |
| 1 1/2 |
t |
Salt |
| 1/2 |
c |
Pine nuts, toasted lightly |
| 1/4 |
c |
Finely chopped fresh mint |
|
|
leaves |
INSTRUCTIONS
In a large heavy saucepan heat oil over moderate heat until hot but
not smoking and cook cuminseed, cinnamon stick, and bay leaf,
stirring, until mixture is fragrant and cuminseed is several shades
darker (be careful not to burn it). Add onion and cook, stirring,
until softened. Add rice and cook, stirring, 1 minute. Add water,
currants, saffron, and salt and bring to a boil, covered. Reduce heat
to very low and simmer rice, covered, 20 minutes, or until liquid is
absorbed. Let rice stand 5 minutes. Discard cinnamon stick and bay
leaf and stir in pine nuts and mint. Serves 6. Gourmet April 1994
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