Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Water
1 ea Vegetable bouillon cube
2/3 c Brown basmati rice
1 ts Saffron threads
1/4 c Hot water
1/4 c Pine nuts
2 tb Margarine
1 ea Shallot, peeled minced
2 ea Scallions, minced
1/2 ea Lemon, juiced
1 1/2 tb Tahini
1/4 c Parsley, fresh, minced
1 tb Sesame seeds
Black pepper, to taste

Combine water bouillon cube in a small, heavy pot. Bring to a boil,
stir in the rice, cover simmer until all the water is absorbed, 35
to 40 minutes. Combine the saffron hot water let steep till
needed. In a small, dry skillet, toast the pine nuts over moderate
heat until they are lightly browned, about 5 minutes. Remove from
heat. Once rice is done, heat margarine in skillet. Add minced
shallot saute over low heat until golden. Stir in rice, soaked
saffron with its water, scallions, lemon juice tahini. Cook over
very low heat, stirring, for 10 minutes. Add more water if necessary.
Stir in the pine nuts, parsley sesame seeds. Season with pepper.
Serve at once.

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