Rice for Fish


        2 cups uncooked rice
        3/4 cup oil
        1 cup sliced onions
        1/4 cup pine nuts
        1/4 tsp. saffron
        1 tsp. salt
Soak rice in hot water for 30 minutes. Drain. Heat oil which may be fresh olive oil or the oil remaining after preparing Yakhnit el Samak. Fry pine nuts in oil until slightly browned. Remove nuts. Add rice to oil along with salt and stir it thoroughly. Add 2 1/2 cups water and saffron. Simmer rice gently, covered, on low fire until water is absorbed and rice is tender. Turn rice onto a platter. Sprinkle with fried onions and pine kernels and serve it as the accompaniment to Yakhnit el Samak. The rice may be garnished with pieces of any fried fish and served with a salad of cabbage, lettuce or radishes.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)