Sweet Raisin Pilaf: From Serving the Guest: A Sufi Cookbook & Art Gallery

Serving the Guest: A Sufi Cookbook Essays \| Recipes \| Gallery

A generous man was asked, "When you bestow your lavish gifts upon the poor, doesn't your heart fill with vanity? He answered: "This is my philosophy of giving: like a strainer in the hands of a cook, whatever the cook pours in passes through it, but the strainer lays no claim to any merit of its own. Jami Kabuni Albanian Sweet Raisin Pilaf
Total time: 1 hour 4 cups rice 1 cup (2 sticks) butter 7 cups chicken stock 3 cups golden raisins 1 cup sugar 1 tsp. Cinnamon Rinse the rice in cold water, then drain. Melt the butter in a heavy, tight-lidded pot over medium heat. Add the rice and sauté for about 10 minutes, until it is translucent and golden. In a separate pot, bring the stock to a boil, then add the boiling stock to the rice. Simmer uncovered for 10 minutes, then add the raisins, return to a simmer, cover the pot, reduce the heat and cook for 30 minutes. Fluff up the rice, then stir in the sugar and cinnamon. Serve hot with chicken. from Serving the Guest: A Sufi Cookbook Copyright © 1999, 2000 by Kathleen Seidel Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.