PERSIAN JEWEL RICE WITH BARBERRY

February 14, 2017

Found this treat a while ago. The flavour isn’t like anything I’ve ever tasted before. After a first tentative test it quickly became one of my favourite dishes.
The name ‘jewel rice’ comes from the vibrant color of the barberries. The about of barberries feels quite extensive but really makes the dish!

PERSIAN JEWEL RICE WITH BARBERRY

  • 360g basmati rice
  • 3 tablespoons Ghee
  • 1 onion
  • ½ teaspoon turmeric
  • 1 teaspoon sumach
  • 100g barberries
  • 2 tablespoons olive oil
  • ¼ teaspoon saffron
  • ½ pomegranate [seeds]
  • 60g pistachios [splinters]
  • 60g 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

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