Wash and soak the rice for 2 hours. Rinse in a sieve under running water
until clear, then drain. Brown the pine nuts in the oil, then add the onions
and sauté them until soft and golden. Divide this mixture in half.
Add the raisins and one half of the mixture to the rice together with the salt
and saffron or turmeric. Bring 3 cups of water to the boil, add the rice etc.,
and stir for 1 minute on a medium heat. Reduce the heat, and simmer until the
water is absorbed, about 15-20 minutes. Stir in the rest of the onions and
pine nuts, mix well, and serve immediately.
Serves 4.
From "Cooking the Middle Eastern Way" by Christine Osborne