Ingredients

The following ingredients have 4 Servings
  • 1/2 teaspoon crushed saffron
  • 1/2 cup boiling water
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 2 teaspoons chopped garlic
  • 2-1/4 cup chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon ground cinnamon
  • 2 cups diced fresh pumpkin or butternut squash
  • 1/4 cup golden raisins
  • 1-1/2 cups basmati rice (rinsed in a strainer until the water runs clear)
  • 1/4 cup toasted pine nuts
  • 1 tablespoon minced fresh Italian parsley

Instruction

  • Crush saffron and drop into the half cup of boiling water and let steep for thirty minutes (like tea).
  • Heat the oil and butter in a saucepan and add the onion and garlic, cooking until the onion softens and starts to caramelize.
  • Stir in the chicken stock, steeping saffron with soaking water, salt, pepper, cinnamon, diced pumpkin, and raisins.
  • Bring to a boil, then cover and reduce heat, simmering for ten minutes.
  • Add the rice to the pot and stir; cover and continue to simmer over low heat for twenty minutes more without lifting the lid.
  • Remove from heat; stir in the pine nuts and parsley, top with a clean dish towel and then the lid, letting it sit like that off the heat for about ten minutes to absorb excess steam and make it fluffy.
  • Lift lid and fluff rice with a fork, then serve at once.