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+ servings

Spanish Saffron Rice with Raisins & Pine Nuts

Course Main Course, Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 1/2 cup raisins
  • 1/4 cup pine nuts
  • 3 cloves garlic
  • 1/2 onion
  • 2 tbsp extra virgin olive oil
  • 1 cup round rice
  • 2 1/4 cups cold water
  • 1/2 tsp saffron threads
  • handful fresh chives
  • pinch sea salt
  • pinch black pepper


  1. Add 1/2 cup of raisins into a bowl, cover the raisins with hot water and set aside, this will help soften the raisins

  2. Heat a nonstick fry pan with a medium heat and add a 1/4 cup of pine nuts, mix them around continuously so they all cook evenly and they don´t burn, after toasting them for 4 to 5 minutes remove them from the pan and set aside

  3. Heat a sauce pan with a medium-high heat and add 2 1/4 cups of cold water, pinch in 1/2 tsp of saffron threads and a generous pinch of sea salt

  4. Using the same nonstick fry pan heat it with a medium-high heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add 1/2 an onion that has been finely diced and 3 cloves of garlic that have been finely minced, mix with the oil and cook for 3 minutes

  5. After cooking the onions and garlic for 3 minutes add 1 cup of round rice into the pan, the raisins in the bowl (drain the water before adding), the toasted pine nuts and season everything with sea salt & freshly cracked black pepper, mix together until well combined

  6. At this point your saffron infused water should be boiling, add it into the fry pan with the rice, give it a gentle mix so everything is well distributed, after 6 minutes place a lid on the pan and lower the fire to a low-medium heat, after simmering for 4 minutes and there is almost no broth left, remove from the heat and set aside with the lid on, after 5 minutes remove the lid and top off the rice with some freshly chopped chives, enjoy!

Recipe Notes

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