Ingredients for Barberry Rice
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How to Make Barberry Rice
- Rinse 1/2 cup barberries (or currants/dried cranberries) under cold water.
- In a small pan, melt 1 tablespoon of butter over medium heat. Add 1/4 cup raisins and sauté for 1-2 minutes.
- Add the barberries, sauté for a few seconds. Stir in 2 tablespoons sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon cumin. Cook briefly and set aside.
- Rinse 1 cup long-grain rice thoroughly. Boil in a pan with 2 cups salted water for 5 minutes.
- Reduce heat to low, simmer for 10 minutes, or until almost cooked. Drain and rinse the rice with lukewarm water.
- **Traditional Method:** Wash and dry the pan. Heat remaining 1 tablespoon butter. Add 1 teaspoon water and half of the cooked rice. Mix the remaining rice with remaining cinnamon and cumin. Sprinkle this spiced rice over the rice in the pan. Drizzle with remaining butter, cover with a clean dishtowel tucked under a tight-fitting lid. Steam over very low heat for 30-40 minutes.
- **Quick Method:** Add the sautéed barberry mixture and remaining butter to the almost-cooked rice. Stir gently, cover, and steam on very low heat for 20 minutes.
- (For both methods): Just before serving, mix 3 teaspoons of cooked rice with saffron-infused water (soak saffron threads in 1/4 cup hot water for 10 minutes, or use saffron powder).
- Spoon the rice onto a large, flat serving dish and sprinkle the saffron rice over the top to garnish.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
56g
Fat
29g
Carbs
26g
