Barberry Rice

READY IN: 1hr 10mins




  • (alternative, quicker directions below).
  • Wash the barberries in cold water to rinse.
  • Heat 1 T of butter in a small frying pan and stir fry the raisins for 1-2 minutes.
  • Add the barberries, stir fry for a few seconds and then add the sugar and half of the cinnamon and cumin.
  • Cook briefly and set aside.
  • Drain the rice and then boil it in a pan of salted water for 5 minutes, reduce the heat and simmer for 10 minutes till almost cooked.
  • Drain and rinse the rice in lukewarm water and wash and dry the pan.
  • Heat half of the remaining butter in the pan, add 1 T water and stir in half of the rice.
  • Blend the reserved rice with the remaining cinnamon and cumin and sprinkle over the top of the rice mixture.
  • Dribble the remaining butter over and cover the pan with a clean dishtowel and secure with a tightly fitting lid, lifting the corners of the cloth back over the lid.
  • Steam the rice over a very low heat for about 30-40 minutes.
  • Just before serving, mix 3 T of the rice with the saffron water.
  • Follow the first steps, through simmering the rice for 10 minutes. This worked nicely for me with just adding in the barberries and currants, sugar and spices that have been sauteed in the butter, along with the remaining butter and spices, stirring it into the almost-cooked rice at this point, putting the lid on and steaming on very low heat for about 20 minutes. The longer you let it steam, the more it develops a nice, slight crustiness.
  • Spoon the rice on to a large, flat serving dish and sprinkle the saffron rice over the top to garnish.