This is a pilaf recipe from Arabesque with the chicken taken out. Easy to cook and flavorful, it makes an excellent side dish. One could reduce the amount of cinnamon and introduce other spices with no harm, I suspect.Fry the onion in a large pan (we used the dutch oven) until soft and stir in the nuts to toast them. Add the rice and stir it until coated with oil. Pour in stock (or just water), raisins, and spices and mix everything. Bring the mixture to a boil and simmer, covered, over the lowest heat, until the rice is done (probably about 20 min). Fluff with a spoon, possibly stirring in butter.
- 2 cups rice, Basmati
- 1 large onion, chopped
- 3 Tbsp oil, olive or sunflower
- 1/2 cup pine nuts
- 3 cups chicken stock or broth or just water
- 3 Tbsp raisins or currants
- 1/2 tsp allspice, ground
- 1 tsp cinnamon, ground
- salt and pepper