Easy Saffron and Barberry Rice

This is for all of those times that you want a great side dish that has visual presence, but which doesn’t take a day and a long list of ingredients to create.

Whenever I am serving up a dish where rice is just the perfect side, I often turn to this recipe.  And once you read through how easy it is, I think you will do the same!

Sure, good ole basmati rice is a great bed for curries, stews, braises etc.  But why not dress up the basmati, like it’s been invited to the ball!  But instead of going through the effort of making a true layered rice dish like Zerezsk Polo, this is a simple simmered rice where a couple of additions show up.  These little additions are saffron threads, and barberries. If you don’t already have these in your cooking arsenal, you will be happy to add them now!

What exactly are Barberries?

Barberries are the little red berry found on Barberry shrubs.  The berries are most often used in Iranian medicine and cuisine.  They are quite sour on their own, so usually they are flavoured and once cooked they soften and mellow out a good bit.  They have such a bright, tangy presence, that if at all possible, you should try and purchase them.  These days they are much more common, and for sure you can find them in your local Middle Eastern boutique, or of course, online. I keep my barberries in a bag in the freezer, so a one time purchase will keep you for a good while.  And a little goes a long way.  Usually most recipes will only call for a tablespoon or two at a time.  Now, if you really can’t source them, you can use dried currants or chopped up cranberries.  But if using cranberries, try not to use the sweetened types.  You can find unsweetened cranberries at bulk food stores quite easily. 

I make it even easier for you by giving you the option of how to prepare this rice dish. Your preferred method will be just fine, whether stove top or the rice cooker. The amount of barberries and saffron stated below will work with rice enough to feed 3-6 people.  If making enough for 8 or more, you will want to increase the amount of berries and saffron thread you prepare.

Rice Cooker Method

I like using a rice cooker because I can just turn it on and walk away.  Perfect rice every time. Before you start cooking the rice, have about 1 tablespoon of barberries soaking in 1 tbsp of boiling water in a small bowl or cup.  And have 1 tsp of crushed saffron threads soaking in 1 1/2 tbsp spoon of boiling water.  Add the strained barberries to the rice, cover with the required amount of water, and let everything cook up. Afterwards, when the rice is completely cooked through and fluffed with a fork, gently pour the saffron threads and golden water over a small section of the rice, along one edge.  Then spoon the rice onto a serving plate or bowl, adding the saffron rice periodically throughout.  You don’t want to completely stir them together- you want to see the white strands contrasting against the golden yellow ones.

Stove Top Method

Prepare the rice as you normally do, rinsing it until the water runs clear and then adding it to a pot of boiling lightly salted water. Add the barberries when you drop the temperature to low to simmer the rice. Cover and let it cook for about 15-20 minutes or until cooked through.  Afterwards, when the rice is completely cooked through, remove the pot from the heat. Remove the lid and immediately cover the pot with a tea towel.  Return the lid on top and let any residual steam get absorbed by the towel. Now you will fluff the rice with a fork, and gently pour the saffron threads and golden water over a small section of the rice, along one edge of the pot.  To serve, spoon the rice onto a serving plate or bowl, adding the saffron rice periodically throughout.  You don’t want to completely stir them together- you want to see the white strands contrasting against the golden yellow ones.

What is the Best Rice to Water Ratio?

For the stove top method, and using long grain white rice like basmati, just keep this 1:2:3 ratio method in mind.  One cup of rice plus two cups of water will give you three cups of cooked rice.  This is enough for 3 or more people depending on appetite. You can easily, double and even triple the recipe; just make sure you are using a pot large enough to hold the rice as it cooks and expands. Other rice varieties, like brown and Arborio, can be a little different in terms of proportions and timing, but this 2 to 1 ratio is how you’ll get perfect white rice every time.

 

 

Love Jen

5 from 1 vote

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Easy Saffron Rice with Barberries

A lovely and easy method for creating a classic and beautiful rice dish

Course Side Dish

Cuisine Iranian

Keyword barberries, rice, saffron

Prep Time 3 minutes

Cook Time 20 minutes

Servings 4

Ingredients

• 1 cup basmati rice rinsed
• 1 tsp salt
• 1 Tbsp barberries
• 1 tsp saffron threads
• 1/4 tsp pepper
• 2 tbsp chopped fresh mint

Instructions

Stove Top Method

1. Place the barberries in a small cup and cover with 1 tbsp boiling water
2. Place the saffron threads in a small cup and cover with 1 1/2 tbsp boiling water
3. Bring 2 cups of water to a boil. Add the salt.
4. Stir in the basmati rice. Once the water has returned to a boil, reduce the heat to a very gentle simmer, add the drained barberries and place a lid on the pot.
5. Depending on the heat, the rice should be ready in 15-20 minutes. Once you have confirmed that the rice is tender, remove the pot from the heat, place a tea towel over the top of the pot and replace the lid over the towel. Allow any residual steam to be absorbed by the tea towel.
6. Remove the lid and towel, and lightly fluff the rice with a fork and dust with the pepper. Gently pour the saffron threads and golden liquid over one small section along one side of the pot. Do not spread or move the yellow hued rice all through the white rice, you don't want it all to turn yellow.
7. Use a serving spoon to move some of the white rice to a serving bowl. Then spoon some of the saffron rice on top. Repeat till all the rice has been plated. You want to see a beautiful mixture of white and yellow rice.
8. Garnish with chopped mint if desired.

Rice Cooker Method

1. Place the barberries in a small cup and cover with 1 tbsp boiling water
2. Place the saffron threads in a small cup and cover with 1 1/2 tbsp boiling water
3. Use the proper amounts as outlined by your machine, to feed four.
4. Once the rice and water and salt have been added to the cooker, add the drained barberries.
5. Cook as per the instructions. When finished, let it sit to allow the steam to cook off. Just before serving, fluff with a fork, and sprinkle the pepper over everything. Then take the saffron threads and golden water and pour it gently over one small section along the edge of the pot. Fluff it gently to help it blend into a small amount of the rice.
6. Do not spread or move the yellow hued rice all through the white rice, you don't want it all to turn yellow.
7. Use a serving spoon to move some of the white rice to a serving bowl. Then spoon some of the saffron rice on top. Repeat till all the rice has been plated. You want to see a mixture of white and yellow rice.
8. Garnish with chopped mint if desired.

Recipe Notes

If you just cannot source barberries, try dried unsweetened cranberries, or dried currants