The traditional Arab rice for fish is pale yellow with saffron and garnished with pine nuts. Turmeric, the “Oriental saffron,” sometimes replaces the expensive spice. Here the grains become softer and less separate with more water than in other rice dishes, and olive oil is often used.

　　

Ingredients

serves 6

　　1/2 cup vegetable or extra-virgin olive oil

　　1/4 teaspoon saffron powder or threads or 1/4 teaspoon turmeric

　　2 cups long-grain rice

　　Salt and pepper

　　2 onions, sliced into half-moon shapes

　　1/2 cup pine nuts

　　

Step 1

Heat 2 tablespoons of the oil in a pan. Stir in the saffron and throw in the rice. Sprinkle with salt and pepper and stir well over medium-high heat until the rice acquires a transparent yellow glow. Add 4 cups boiling water, cover the pan, and simmer very gently, undisturbed, for about 20 minutes, until the rice is tender and the water has been absorbed. Stir in 4 more tablespoons of oil.

　　

Step 2

Fry the onions in the remaining 2 tablespoons of oil, stirring occasionally, until very soft and more brown than golden. Add the pine nuts, and stir until golden.

　　

Step 3

Serve the rice in a mound, garnished with the pine nuts and onions.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf