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Saffron Rice

The perfect accompaniment to the Lebanese Chicken Kebobs.

2 cups long-grain rice salt

3 tablespoons pine nuts

2 medium onions finely chopped

2 tablespoons olive oil

2 tablespoons raisins

Saffron, or 1 1/2 teaspoon turmeric, for color

Boil the rice in a saucepan of salted water briskly for 2 to 3 minutes. Remove from heat and rinse through a strainer until the water is clear. Set aside to drain.

Saute the pine nuts and onions in the oil; add the raisins and the rice, stirring gently for 1 to 2 minutes, until the rice grains are well coated.

Return the rice mixture to a saucepan; add the saffron or turmeric, a pinch of salt and enough water to come 1 inch above the surface. Stir, then leave the rice to simmer gently uncovered until all the water is absorbed. Cover and set aside 10 minutes. Fluff with a fork and serve. SERVES 4

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