Persian saffron rice with barberries

Basmati rice with saffron and fine sour barberries, the best base for many Persian dishes.

½ cl. cups basmati rice
1 pinch of saffron
50 g barberries
40 g pistachio sticks
2 tsp sugar
1 tbsp butter


Cook basmati rice as usual with salt. Soak barberries in hot water. Melt butter in a small saucepan. Add sugar and barberry and sauté over medium heat. About 5 minutes before the rice is ready, put the pinch of saffron in a small bowl of hot water and add 3 tablespoons of the rice and let it steep. Later, the remaining saffron water can be spread over the cooked rice. Roast pistachio sticks briefly without fat in a frying pan. Serve finished rice with saffron rice, barberries and pistachio sticks.

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