Red Space Rocket

Meanwhile, to make the saffron rice, cook the pine nuts in a large frying pan over medium heat for 3-4 minutes or until toasted. Transfer to a heatproof bowl. Add the water to the pan and bring to the boil over high heat. Add saffron and reduce heat to low. Add the rice and cook, covered, for 12 minutes or until almost all the liquid is absorbed. Set aside, covered, for 10 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Stir in the pine nuts and raisins.

Middle Eastern-style lamb shanks with saffron rice – Recipe – Taste.com.au