Rice with Pine Nuts

Arroz con PiÑones

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 white rice, rinsed and drained
  • 1 cup pine nuts
  • 4 cups water
  • teaspoons salt
  • pinch of saffron threads (optional)


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 and the rice is tender, 18 to 20 minutes. Remove from the heat and let rest, covered, for 5 to 10 minutes, then serve.