Ingredients
Scale
- 2 cups Basmati Rice (Rinsed and soaked)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Butter or Ghee
- 1 teaspoon Saffron Threads (Soaked in warm water)
- 1/2 cup Dried Barberries (or Cranberries)
- 1/2 cup Dried Apricots (Sliced)
- 1/2 cup Golden Raisins
- 1/2 cup Slivered Almonds (Toasted)
- 1/2 cup Pistachios (Chopped)
- 1 teaspoon Orange Zest
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Cardamom
- 1 tablespoon Sugar (for Barberries)
Instructions
- Drain soaked rice and bring water to a boil in a medium pot with salt.
- Add rice to boiling water and cook uncovered until grains are al dente, about 6 to 8 minutes.
- Drain rice in a fine mesh sieve and set aside to steam off excess moisture.
- Warm butter or ghee in a large skillet over medium heat.
- Add sliced apricots, raisins, and barberries with sugar and sauté briefly until plumped, about 2 minutes.
- Stir in orange zest, cinnamon, and cardamom and remove fruit mixture to a bowl.
- In the same skillet, toast slivered almonds and chopped pistachios until fragrant, about 2 minutes, then set aside.
- Return rice to the pot and drizzle saffron water over the top, then gently fold to distribute color without crushing grains.
- Layer half of the rice in a serving dish then spread the fruit mixture and half the nuts over it.
- Top with remaining rice and finish with the rest of the nuts for a jeweled look.
- Cover and let rest five minutes so flavors meld, then fluff gently and serve warm.
Notes
Use pre-toasted nuts to save time. Substitute jarred orange zest for fresh if needed, but fresh adds the best flavor. If barberries are not available, tart dried cranberries can be used.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Persian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg