Saffron Rice with Golden Raisins
Roasted Eggplant with Cardamom Oil
Pine Nuts and Sliced Scallion Garnish
Faith said, “If you have time to make the Saffron Rice, please feel free to do so and share your thoughts on the dish and what you served with it.” Well Faith, I’ve made your saffron rice recipe several times since you sent it to me back in September. It rocks. I’ve served it topped with curried chicken salad for lunch, as a side dish to grilled halibut with tomato lemongrass sauce, and over roasted eggplant with cardamom oil. Each time I made the rice, I followed your recipe exactly ~ it’s perfect, balanced, delicious.
An Edible Mosaic
My friend Faith Gorsky from An Edible Mosaic blog just had her first cookbook released: An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. It is my pleasure to be participating in her Virtual Book Launch Party and sharing a terrific recipe from her book.
The book has over 100 Middle Eastern recipes, with a focus mainly on dishes from the Levant, but also a few recipes from other areas of the Middle East. Faith has a pretty unique story…after getting married Faith spent six months living in the Middle East, where she fell in love with the culture and cuisine. Subsequently, she returned four more times for visits, each time delving deeper into the cuisine and deepening her passion for and appreciation of the region.
Recipes in her book are authentic Middle Eastern, taught to Faith mostly by her mother-in-law, Sahar but streamlined just a bit for the way we cook today, with unique ingredients demystified and cooking techniques anyone can follow. The book is available to order on Amazon and Barnes & Noble.
After you check out the recipe below, please head over to Faith’s blog to check out her virtual book launch party to see the other bloggers who are participating. Also, as part of her virtual book launch, Faith is hosting a giveaway of a fabulous set of prizes.
Faith’s recipe for Saffron Rice with Golden Raisins and Pine Nuts is vegan. Her mother-in-law likes to serve the Saffron Rice with an aromatic shrimp dish in tomato sauce (a recipe also in the book). I took her mother-in-law’s advice and served it with shrimp tossed with cardamom oil, salt, and pepper.