Saffron Rice

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READY IN: 3hrs 20mins
Recipe by threeovens

Adapted from "Moro" by Sam and Sam Clark. Dried barberries generally can be found at Middle Eastern markets.

Ingredients Nutrition

Directions

  1. Wash the rice, then soak in a mixture of 2 cups water and 1/2 teaspoon salt, for 3 hours.
  2. In a medium saucepan, melt the butter over medium low heat, add cinnamon, cardamom, and black peppercorns; saute until fragrant, about 4 minutes.
  3. Drain the rice, add to saucepan, stir to coat; increase heat to medium high.
  4. Stir in pistachios and/or barberries, if using; add enough water to cover rice by 1/2 inch and season with 1/2 teaspoon salt.
  5. Stick with me here, cut a piece of parchment paper to cover water surface, place lid on pan and bring to a boil; reduce heat and simmer for 5 minutes.
  6. Lift lid, remove parchment paper, and drizzle rice with saffron water; replace paper and lid and cook until water is absorbed and rice is tender, 4 to 5 minutes.
  7. Meanwhile, whisk together the yogurt with the crushed garlic, 1/8 teaspoon salt, and a pinch of pepper, or to taste.
  8. Serve rice with caramelized onions sprinkled over top, and the seasoned yogurt on the side.
  9. NOTE: To make caramelized crispy onions, peel and halve an onion, and slice each half thinly. Slowly fry the onion in about 1 cup oil in a large saucepan or frying pan over medium heat, stirring occasionally, until the onion turns a rich mahogany color. Strain on paper towels. The oil, now infused with the onion flavor, can be saved for other uses.

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