Sides
Saffron Rice with Barberries
The Quirky Foodster Team
Ingredients
- 400g (2 cups) Basmati rice, rinsed and soaked for 30 minutes
- 1.5 litres (6 cups) water
- 2 tbsp salt (for the cooking water)
- 1/4 tsp saffron threads, ground and steeped in 3 tbsp hot water
- 50g (1/3 cup) Dried barberries
- 3 tbsp butter or olive oil
- 1 tbsp honey
Method
- Bring the water to a boil with the salt, then add the drained, soaked rice and boil for 6-7 minutes until the grains are half-cooked (firm in the centre).
- Drain the rice in a sieve and rinse briefly with warm water.
- Return the rice to the pot in a mound, drizzle with 2 tablespoons of the saffron water, cover with a clean cloth under the lid, and steam over very low heat for 20 minutes.
- Meanwhile, rinse the barberries and pat dry. Melt the remaining butter or oil in a small frying pan, add the barberries and honey, and cook gently for 2-3 minutes until glossy — take care as barberries scorch quickly.
- Fluff the steamed rice gently, then scatter the barberries over the top and drizzle with the remaining saffron water before serving.
Native Name: Berenj-e Zaferani
Cultural Background: Rice cultivation reached the Iranian Plateau in the later ancient period, and once established it was quickly
paired with saffron — long cultivated in Persia and among its most valuable exports — along with tart barberries
grown in the region's drier hills. This colourful, fragrant rice reflects that pairing at its simplest.
Tips:
– Rinse barberries well before cooking, as they can carry grit and are quite tart if not lightly sweetened.
– Keep the heat very low during steaming to avoid scorching the base of the rice.
Variations:
– Stir slivered pistachios through the barberries for extra colour and crunch.
– Use a splash of orange blossom water in the saffron liquid for a more fragrant version.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat covered in a low oven or in a pan with a splash of water, fluffing gently once warmed through.
Nutrition: Per serving: approx. 260 kcal, 4 g protein, 48 g carbohydrate, 6 g fat, 1 g fibre.
FAQs:
Q: Can I use regular white rice instead of basmati?
A: Basmati's long grain holds together best for this technique, but another long-grain white rice can work with similar timing.
Q: Where can I find dried barberries?
A: They are available at Middle Eastern and Persian grocery stores; dried cranberries chopped finely make an acceptable substitute in a pinch.
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