I found this recipe on a blog called Turmuric & Saffron, which specializes in Persian dishes. I’ve always loved the delicious yellow rice at persian restaurants and now I’ve finally learned how to make it!  Usually I’ve seen the dish with raisins, but the cranberries add a lovely sweetness to the dish. It takes a little while to cook, but is very worth it in the end. Plus it’s super pretty.

ingredients

2 C rice
2 C dried cranberries
1 large onion, thinly sliced
1/2 tsp turmeric
1/2 tsp saffron dissolved in 3-4 tbsp of hot water
2 tbsp sugar
2 tbsp butter
oil
salt
water

cranberries

Start by rinsing the rice really well and then soaking it in 4-5 cups of water with 2 tbsp salt dissolved into it. Let it soak for several hours.

When you’re ready to start the rest of the process, put a large pot with 6 C of water to boil.

While the water is heating, soak the cranberries in  bowl of water for about 1o minutes.

onion

In a non-stick pan, stir fry the onion in 2 tbsp of butter and 1 tbsp oil until nice and browned.

cranberry saute

 

Add the turmeric and stir well. Add the cranberries and cook for 2-3 minutes.

saffron

Add the sugar, a pinch of salt, 1 tbsp  saffron and cook for about 5 min. on low.

 

finished in pan

The water should be boiling by now, so add the rice and cook for about 10 minutes. Then drain and rinse with cold water. Wash out the pot and add two tbsp of oil.  Put a layer of rice in the pot, followed by a layer of the cranberry mix. repeat, building it up to kind of a pyramid. Pour 1/2 cup evenly over the pile and drizzle the remaining saffron over it as well. Poke some holes in the rice to let steam out. Cover and cook for 10 to 15 minutes on med-high heat and then reduce the heat to low and cook for another 40 to 50 minutes.

When it’s finished cooking, give it a good stir and serve it on a platter.
It’s delicious with lamb!


Saffron Rice with Cranberries
 
Recipe By:
Ingredients
  • 2 C rice
  • 2 C dried cranberries
  • 1 large onion, thinly sliced
  • ½ tsp turmeric
  • ½ tsp saffron dissolved in 3-4 tbsp of hot water
  • 2 tbsp sugar
  • 2 tbsp butter
  • oil
  • salt
  • water
Instructions
  1. Start by rinsing the rice really well and then soaking it in 4-5 cups of water with 2 tbsp salt dissolved into it. Let it soak for several hours.
  2. When you're ready to start the rest of the process, put a large pot with 6 C of water to boil.
  3. While the water is heating, soak the cranberries in bowl of water for about 1o minutes.
  4. In a non-stick pan, stir fry the onion in 2 tbsp of butter and 1 tbsp oil until nice and browned.
  5. Add the turmeric and stir well. Add the cranberries and cook for 2-3 minutes.
  6. Add the sugar, a pinch of salt, 1 tbsp saffron and cook for about 5 min. on low.
  7. The water should be boiling by now, so add the rice and cook for about 10 minutes. Then drain and rinse with cold water. Wash out the pot and add two tbsp of oil. Put a layer of rice in the pot, followed by a layer of the cranberry mix. repeat, building it up to kind of a pyramid. Pour ½ cup evenly over the pile and drizzle the remaining saffron over it as well. Poke some holes in the rice to let steam out. Cover and cook for 10 to 15 minutes on med-high heat and then reduce the heat to low and cook for another 40 to 50 minutes.
  8. When it's finished cooking, give it a good stir and serve it on a platter.
 

final with lamb