1. Wash the rice under cold running water and drain.

2.  Heat the olive oil in a heavy saucepan and cook the onions and pine nuts over a moderate heat until the onions are translucent.

3. Add the rice and raisins and stir well, so each grain of rice is coated in oil.

4. Add the hot stock and the saffron liquid, and season with salt and pepper.

5. Cover and simmer for 18-20 minutes or until the rice is tender but still firm and small craters have appeared in the surface of the rice. Serve hot. Serves 4.

(Acclaimed food writer Paola Gavin has previously published three books: "Mediterranean Vegetarian Cooking," "Italian Vegetarian Cooking" and "French Vegetarian Cooking.") 

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.