4-6 servings

Ingredients:

1 1/2 of a cup basmati rice
2 tbsp. olive oil
3 tbsp. pine seeds
4 tbsp. Corinthian raisins
4-5 stems or 1 sachet of Kozani Saffron powder
2 small onions finely diced
1 tbsp. butter
450 gr. (15.2 fl oz) boiling water
salt

Instructions:

Soak the rice in lukewarm water for 10΄. Strain and rinse it. Dissolve the saffron in 2 tbsp. of lukewarm water and let it sit for 10΄. Soak the raisins in a little lukewarm water for 10΄. Heat the oil in a saucepan over medium heat. Add the pine nuts and stir until golden brown, about 1΄-2΄. Transfer the pine nuts to a small bowl and set aside. Sauté the onion in the same pot for 5΄. Add the rice and sauté for 5΄. Add boiling water, salt, butter, raisins and saffron. Bring to a boil over high heat and then lower the heat to a very low temperature. Stir and cover with the lid. Cook until soft, about 10΄ (do not open the lid during this period). Remove from the heat and leave the 15΄ rice covered with a towel. Transfer to another utensil and serve with the pine nuts.