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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