Festive Christmas Pilaf

Ingredients:

1 1⁄2 cups basmati rice

1 large dried onion, chopped

1/2 cup pine nuts

1 cup black raisins

1 cinnamon stick

2 cardamom pods

3-4 tbsps olive oil for the pan

salt, freshly ground pepper

Procedure:

For the Lebanese pilaf with raisins and pine nuts, in a saucepan, heat the olive oil over medium heat and sauté the rice with the onion for 10 (!) minutes, stirring.

Add the pine nuts and roast for 3 minutes, until golden brown.

Add the raisins, spices, and about 3 1⁄2 cups of hot water.

Once boiling, reduce heat and simmer uncovered for 15 minutes or until the rice has absorbed its water.

Discard the spices (they are easy to find, because they have risen to the surface) and pour the pilaf into a medium cake pan, smeared with olive oil.

Cover with a towel for 5 minutes, to absorb the water vapor and make the rice grainy and fluffy, and serve by turning it over on a platter.