Saffron Rice With Barberries Pistachio And Mixed Herbs O Food

SAFFRON RICE

Steps:

• Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

PERSIAN RICE WITH BARBERRIES (ZERESHK POLOW)

Steps:

• Wash rice several times until water runs clear.
• Soak rice with salt to taste for at least an hour.
• Bring a pot of water to a boil add salt to taste and add drained rice.
• Once boiling, cook 10 minutes.
• While the rice cooks, gently scoop the rice from the bottom of the pot and bring to the surface and release. Do this step several times. NOTE: Do not stir.
• Place a colander in the sink. You will want to choose a colander where the holes are small so that the rice won't escape.
• Check the rice to make sure it is cooked. It should be soft and cooked but not mushy. Drain rice in colander.
• Rinse with cold water to stop the cooking process.
• Pick over the barberries and remove any stones you may find and then soak in water for 5-10 minutes.
• Rinse barberries after soaking.
• In a skillet melt 1 tablespoon of butter then add the barberries. Add the sugar and give it a nice stir so that the barberries are coated with butter and sugar.
• You will see that they will start to plump up! Add 1 tablespoon saffron water and let the barberries absorb the liquid for about one minute. Remove from heat.
• Melt remaining butter in a heavy pot, stir in a 1/2 tbs saffron water and a couple large spoons of rice. Pat down somewhat. This will for the tahdig crust.
• Sprinkle advieh and top with some barberry mixture.
• Repeat layers until the last layer is rice, reserving about 1/4 of a cup of barberries for garnish.
• Create 3-4 holes in the rice with the bottom of your spoon.
• Cover and cook on medium-high 10 minutes or until crust would be formed but not burnt.
• Melt 1 tbs of butter and mix with 1/2 tablespoon of Saffron water and 1 tablespoon of water. Pour all over rice.
• Cover tightly and cook 1 hour on low.
• Serve rice in a platter and top with the reserved barberries serve with Recipe#427545 for a delicious combination.
• Enjoy!

SAFFRON RICE

Steps:

• In a small bowl, combine the saffron and boiling water and steep for 5 minutes. Meanwhile, rinse the rice under cold water. Place the rice, 1 3/4 cups water, and saffron in a pot and bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, until all the liquid is absorbed.
• Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and pepper, and either spoon into the bouillabaisse or serve on the side.