Barberry Rice
Elevate your dining experience with Barberry Rice, a stunning Persian-inspired dish that's as flavorful as it is visually captivating. This recipe combines fluffy basmati rice, golden strands of saffron, and the tart-sweet allure of buttery barberries, creating a symphony of tastes and textures in every bite. The secret to its irresistible crunch lies in the tahdig—a crispy golden rice layer cooked to perfection at the bottom of the pot. Enhanced with fragrant saffron and the subtle sweetness of sugar-glazed barberries, this dish is perfect as a show-stopping side or a centerpiece for festive gatherings. Easy to make yet complex in flavor, Barberry Rice serves as an elegant companion to your favorite proteins or stews. Impress your family and friends with this timeless classic that's a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 0.5 cups Barberries (dried)
- 3 tablespoons Butter
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Saffron threads
- 3 tablespoons Hot water
- 1 teaspoons Salt
- 2 tablespoons Vegetable oil or ghee
- 1 medium Onion (optional, for flavoring water)
Instructions
Rinse the basmati rice under cold water several times until the water runs clear to remove excess starch.
Soak the rice in a bowl of cold water with 1 teaspoon of salt for 30 minutes. Drain before cooking.
Prepare the saffron by grinding the saffron threads in a small mortar and pestle. Dissolve the saffron in 3 tablespoons of hot water and set aside to bloom.
To prepare the rice, bring a large pot of water to a boil. Add 1 teaspoon of salt. For added aroma, you can add a whole peeled onion to the water (optional).
Once the water is boiling, add the soaked and drained basmati rice. Boil the rice for 5-7 minutes or until the grains are soft yet firm in the center (al dente). Drain the rice in a colander and set aside.
In a large non-stick pot, heat 2 tablespoons of vegetable oil or ghee over low heat. Add a layer of rice to the bottom of the pot. Layer the remaining rice on top, forming a pyramid shape to allow steam circulation.
Cover the pot with a clean kitchen towel or paper towel and place the lid on tightly. Cook the rice on low heat for 30-40 minutes to create a crispy layer of rice at the bottom (known as tahdig).
While the rice is steaming, rinse the barberries in cold water to remove any debris. Barberries can be tart, so soaking them in water for 10 minutes mellows their flavor. Drain well.
In a small pan, melt 3 tablespoons of butter over low heat. Add the drained barberries and 1 tablespoon of sugar. Stir gently for 2-3 minutes to avoid burning, then set aside.
When ready to serve, remove about 1/2 cup of the cooked rice and mix it with the prepared saffron water to create saffron-infused yellow rice.
Gently plate the plain white rice on a serving dish, topping it with the saffron-infused rice for a vibrant color contrast. Sprinkle the sweetened barberries over the rice.
Serve warm with your choice of protein or a Persian stew. Enjoy!
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 2594 mg | 113% | |
| Total Carbohydrate | 163.1 g | 59% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 32.7 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 125 mg | 10% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 460 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
