Directions
Ricetta originale: https://www.recipetineats.com
This is a rice side dish that will steal the show!
The rice stays fluffy and tastes quite rich, but it’s not heavily flavoured (hence suitable as a side dish), yet is flavoured enough that you’ll want to eat it plain.
The barberries provide welcome pops of sour but don’t fret if you can’t find them, see Note 2 for substitutions.
This rice dish will pair terrifically with any Persian / Middle Eastern / Lebanese / Gulf recipes. See in post for Persian Feast menu!
Parboiled Rice:
- 2 cups / 360g basmati rice (Note 1)
- 1 tbsp salt
- 3 litres / 3 quarts water
Barberries:
- 1/2 cup dried barberries (Note 2)
- 2 tbsp / 30g unsalted butter
- 1 1/2 tsp rose water (optional)
Saffron Rice:
- 1 tsp saffron threads (Note 3)
- 2 tbsp warm water
- 1 cup / 250 g plain yogurt (I use Farmers Union Greek Yogurt)
- 1/2 cup / 125 ml oil , neutral (or butter!)
- 3 egg yolks
- 3/4 tsp salt
Parboiled Rice:
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Bring water to the boil in a large pot. Add salt and rice. Bring back up to the boil then cook for 5 minutes. Drain and leave to steam dry for 5 minutes.
Barberries:
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Melt butter in a small pan over medium heat. Add barberries and cook for about 1 1/2 minutes until they plump up (see video!).
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Remove from heat (they will shrivel quickly) then stir through rose water (if using).
Saffron Rice:
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Preheat oven to 200C/390F (standard) or 180C/350F (fan).
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Lightly grease a glass pie dish with oil.
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Ground saffron into powder (optional step). Add water and leave to seep for 10 minutes.
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Mix yogurt, egg, oil, saffron water and salt in a large bowl.
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Add rice, stir well.
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Pour half the rice in the pie dish, smooth surface. Top with 1/3 of the barberries.
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Cover with remaining rice, smooth surface, sprinkle over another 1/3 of the barberries. Press down firmly, cover with foil.
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Bake 60 – 80 minutes until the crust is deep golden all over.
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Rest for 10 minutes. Remove foil. Place serving plate on pie dish then flip upside down (it won’t stick because of the oil, see video!).
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Scatter surface with remaining barberries then serve.
Notes
1. Can be substituted with long grain or jasmine rice.
2. A Persian ingredient found at speciality and ethnic stores. Tastes sour and provides great pops of colour. Can be substituted with 1 cup of dried sour cherries or cranberries or craisins.
3. Can be substituted with 1/16 tsp of economical saffron powder. Basically, if saffron powder is around the same price as other spices, then it’s the economical version ie not 100% saffron (saffron is the most expensive spice in the world). Grinding into powder is optional. I’ve done it without grinding and didn’t notice a difference in overall colour though you do see little saffron strands (which is pretty!).
4. Slightly adapted from this Bon Appetit Crunchy Baked Saffron Rice (video QUI e a seguire).
5. Nutrition per serving. Serves 8 to 12 as a side as part of a multi-course meal.
