An Edible Mosaic Book Launch Party and a Recipe!

by Heidi @ Food Doodles on November 9, 2012

An Edible Mosaic Book Launch Party and a Recipe!

I have something exciting to share with you today! I’m so honored and excited to be participating in my friend’s virtual book launch party and sharing a recipe from her new book!  My friend Faith Gorsky from An Edible Mosaic just had her first cookbook released: An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.
An Edible Mosaic Book Launch Party and a Recipe!

Doesn’t it look wonderful?  I can’t wait to get my own copy!  I absolutely love Middle Eastern food but have very little experience with it.

Faith’s 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.  I know from personal experience, that making Middle Eastern food when you have no experience with it can be really difficult; Faith understands that, and explains complicated dishes in an approachable, easy-to-follow way. The book is available to order on Amazon and Barnes & Noble!

 

An Edible Mosaic Book Launch Party and a Recipe!

After you check out the recipe shared in this post, I hope you’ll 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. Be sure to head over and enter!

An Edible Mosaic Book Launch Party and a Recipe!

The recipe from the book that I’m sharing with you today is for Saffron Rice with Golden Raisins and Pine Nuts, along with a variation for Mixed White and Yellow Rice. The recipe is actually vegan so you won’t have any trouble incorporating it into a vegan or vegetarian meal, but it is just as delicious served with chicken, beef, lamb, or seafood, and it would be really fantastic with just about any curry dish. (In the cookbook, Faith recommends pairing Shrimp in Aromatic Tomato Sauce with this rice dish, which sounds incredible!)

An Edible Mosaic Book Launch Party and a Recipe!

 

Saffron Rice with Golden Raisins and Toasted Almonds ROZ MLOW’WAN
 
Prep time
Cook time
Total time
 
A flavorful, Middle Eastern whole grain rice side dish. Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.
Author:
Recipe type: Side
Cuisine: Middle Eastern
Yield: 4-6 Servings
Ingredients
  • 1½ cups (325 g) basmati rice, rinsed
  • 2 tablespoons olive oil
  • 3 tablespoons pine nuts
  • 1 onion, finely diced
  • 4 tablespoons sultanas (golden raisins)
  • 1¾ cups (425 ml) boiling water
  • ¾ teaspoon salt
  • ½ teaspoon saffron threads (or ½ teaspoon turmeric)
Instructions
  1. Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
  2. Add the oil to a medium, thick-bottomed lidded saucepan over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Transfer the pine nuts to a small bowl and set aside.
  3. Add the onion to the saucepan you cooked the pine nuts in, and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice and cook 2 minutes, stirring frequently. Stir in the sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to high, and bring it to a rolling boil.
  4. Give the rice a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the rice sit (covered) 15 minutes, then fluff with a fork.
  5. Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.
  6. Optional: Add two pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time that you add the rice.
Notes
Notes: I used brown basmati rice, increased the water to just under 3 cups and cooked until the rice was done(about 35 minutes). I also added a little more salt to taste after it was done cooking. I used turmeric instead of saffron and slivered almonds in place of the pine nuts and all the optional spices! It was wonderful, and highly recommended!

 

An Edible Mosaic Book Launch Party and a Recipe!

{ 14 comments… read them below or add one }

1 Julia {The Roasted Root} November 9, 2012 at 10:21 am

Hello, hello! I’m new to your site and am happy to see you support Faith with her cookbook launch party! I love the way the rice turned out and yours is making my mouth water! Your photos look great and I’m happy to have found your site!
Julia {The Roasted Root} recently posted..Saffron Rice with Golden Raisins & Pine Nuts – An Edible Mosaic Recipe

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2 Heidi @ Food Doodles November 10, 2012 at 10:53 am

Thank you! I’m so glad you found me too! I’m headed over to your site right now!

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3 Girlnpurpledres November 10, 2012 at 1:26 pm

Heidi, thank you so much for visiting my blog, it’s a pleasure to meet you via Faith. Your version of the saffron rice also looks wonderful :)
Girlnpurpledres recently posted..Food Lovers’ Essential Photography Tips by Krishanthi Williams

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4 Asiya @ Chocolate and Chillies November 10, 2012 at 1:54 pm

So glad to have found you through Faith’s virtual book launch party! This rice was definitely delicious :) Love your pictures….off to explore you blog some more!
Asiya @ Chocolate and Chillies recently posted..Saffron Rice with Golden Raisins and Pine Nuts {An Edible Mosaic}

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5 Faith November 10, 2012 at 2:19 pm

I can’t thank you enough for participating in my virtual book launch party, Heidi…I’m truly honored! Your post is beautiful.

So happy you enjoyed the rice!!

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6 Amy (Savory Moments) November 11, 2012 at 6:41 am

I’m really enjoying finding all these new blogs through Faith’s book launch. I’ll be stopping by here more again to see more of your posts and recipes!
Amy (Savory Moments) recently posted..An Edible Mosiac Virtual Book Launch Party {with a recipe for Saffron Rice with Golden Raisins and Pine Nuts}

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7 ATasteOfMadness November 11, 2012 at 2:29 pm

Oh my goodness, this looks fantastic! I have only ever made regular normal rice, but I think I need to try something new, yum!
ATasteOfMadness recently posted..Rosebud Peanut Butter Cookies

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8 Annie @ Naturally Sweet Recipes November 11, 2012 at 9:27 pm

Mmm, this looks so good! I love the flavor combinations. :)

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9 Kiersten @ Oh My Veggies November 12, 2012 at 12:55 pm

I have always been intimidated to try delving into cooking Middle Eastern food, so I am totally excited about this cookbook!
Kiersten @ Oh My Veggies recently posted..Recipe | Quinoa-Stuffed Acorn Squash Rings

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10 Juliana November 12, 2012 at 5:50 pm

Nice meeting Heidi…it was fun participating in Faith virtual book launch party…I like your pictures…the rice turned out really good!
Have a wonderful week :)

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11 Cathy @ Noble Pig November 12, 2012 at 6:23 pm

Looks like a beautiful book, congrats to the author! I have also wanted to try so many Middle Eastern recipes…this looks like a good place to start!
Cathy @ Noble Pig recently posted..How to Throw a Successful Theme Party: “Breakfast for Dinner” with Recipes

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12 The Café Sucré Farine November 13, 2012 at 1:27 pm

I’ve seen this on a number of blogs and it does look fantastic as does the cookbook.
The Café Sucré Farine recently posted..Decoupaged & Sesame Seed Brioche Rolls and ………. A New Me!

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13 Heather November 17, 2012 at 10:08 am

I LOVE Rice, this looks amazing and the color so pretty!
Heather recently posted..roasted carrot & sweet dumpling squash bisque {gf}

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14 Vicky December 4, 2012 at 1:53 am

This rice sounds amazing – I love the color and the combination of ingredients. I spent 2 weeks in Israel and a few days in Jordan in 2010 and absolutely fell in love with the food, spices, flavor, etc. No kitchen access currently but sending this recipe over to my mom to try out!

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