Persian Rice

From what I could discover, the name of this rice is Keshmesh Polow ~ Persian Raisin Rice. If you search for Persian Rice, a more basic type of rice comes up on the Internet.

1 pound long grain rice
1/4 pound butter
1 clove garlic, finely chopped
1 small onion, finely chopped
1/4 cup raisins
1/4 cup pine nuts (can sub sliced almonds if pine nuts unavailable)
1/2 tsp. ground cinnamon
1/2 tsp. saffron
1/2 tsp. salt
3 cups chicken or vegetable stock
1/2 Tbsp. olive oil

Rinse the rice in cold water and drain. Heat the butter in a saucepan over moderate heat and saute the garlic and onion for 2 to 3 minutes until soft and golden.

Add the raisins, pine nuts, and cinnamon and saute for another minute.

Add the rice and saffron and stir so that all of the rice is coated.

Add the stock and salt, bring to a boil, then turn heat way down, cover and simmer for 15 minutes.

Remove from the heat and allow to stand for another 10 minutes without removing the cover. Fluff up the rice with a fork, mixing the raisins and nuts evenly.

Optional: Spoon the mixture into a ring mold, pressing down gently and smoothing the top. Carefully unmold the rice onto a serving plate and serve while still hot.