Saffron Rice with Carrot, Raisins and Pine Nuts

posted: 06/30/10

Take Home Chef, Episode 44: Renee S.'s Menu


  • 2 tablespoons/25 ml olive oil
  • 2 small carrots, peeled and finely diced
  • 1 small pinch of saffron threads, crumbled
  • 1 cup/200 g basmati rice
  • 1/2 teaspoon/2.5 g salt
  • 2 cups/450 ml water
  • 1/4 cup/35 g pine nuts, toasted
  • 1/4 cup/35 g raisins
  • Curried Shrimp with Snow Peas


  1. Place a heavy medium saucepan over medium-low heat. Drizzle the oil into the saucepan then add the carrots and the saffron. Saut? for 2 to 3 minutes.
  2. Add the rice and stir for 1 to 2 minutes to coat the rice. Add the salt. Add the water and bring to a boil over high heat. Cover the pan and simmer gently over medium-low heat without stirring for about 20 minutes or until the water has been absorbed and the rice is tender.
  3. Remove the rice from the heat and fluff with a fork. Gently stir in pine nuts and raisins. Serve with the Curried Shrimp with Snow Peas.
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