PERSIAN JEWEL RICE WITH BARBERRY
360 g basmati rice
3 tablespoons Ghee
1 onion
½ teaspoon turmeric
1 teaspoon sumach
100 g barberries
2 tablespoons olive oil
¼ teaspoon saffron
½ pomegranate [seeds]
60 g pistachios [splinters]
60 g sugar
salt
_ wash rice thoroughly
_ add water and soak for 45 minutes
_ peel and finely chop onions
_ melt Ghee and sauté onions for 3 to 4 minutes
_ add turmeric, sumach, barberries and salt
_ fry for a minute - then set aside
_ soak saffron in 2 tablespoons hot water
_ transfer rice to a large pot, add water and salt and bring to a boil
_ boil for 6 to 8 minutes
_ drain and briefly wash with cold water
_ return to the pot and add olive oil and sugar
_ fry for 1 to 2 minutes
_ combine rice, saffron [including the water], pinch salt, pistachios and barberry mixture
_ mix well
_ cover and keep on low heat for another 10 to 12 minutes
_ serve topped with pomegranate seeds
PERSISCHER JUWELENREIS MIT BERBERITZEN
360 g Basmatireis
3 Esslöffel Ghee
1 Zwiebel
½ Teelöffel Kurkuma
1 Teelöffel Sumach
100 g Berberitzen
2 Esslöffel Olivenöl
¼ Teelöffel Safran
½ Granatapfel [Kerne]
60 g Pistazien [Splitter]
60 g Zucker
Salz
