Rice with Pine Nuts

Arroz con PiÑones

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

This classic Sephardic rice pilaf is the typical accompaniment for Fish with Abraham’s Fruit.


  • ¼ cup olive oil
  • 1 small onion, chopped
  • 2 cups long-grain wh


Warm the olive oil in a saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the rice and pine nuts, reduce the heat to low, and stir until the grains are well coated with the oil, about 5 minutes. Add the water, salt, and the saffron, if using, and raise the heat to high. Bring to a boil, cover, reduce the heat to low, and cook until the liquid is absorbed