Saffron Pilaf

- 1 tblspoon saffron strands
- 2/3 cup pine nuts, roasted
- 3 tblspoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, crushed
- ¼ ground allspice
- 1 tblspoon fresh ginger root, grated
- 1 cup long grain rice
- 2 cup cups warm vegetable stock or warm water
- 3 tblspoons raisins
- 3 tblspoons parsley, minced
- salt and pepper to taste

- place saffron in warm vegetable stock or water, and let stand for a few minutes
- roast pine nuts by dry-frying them in a skillet, for 3-4 minutes, stirring and tossing.

- Heat olive oil in frying pan
- Sauté onions and garlic for 3-4 minutes, stirring
- Add ginger, allspice and rice and sauté for another 3-4 minutes, stirring
- Add stock or water (with saffron in it) and boil for about 15 minutes or until rice done and liquids absorbed.
- Add raisins, pine nuts, and parsley, mix well

Garnish with fresh parsley leaves.