This fragrant, delicious rice pilaf is studded with jewel-like barberries, orange zest, golden saffron, sauteed shallots, and chopped pistachios.
Prep Time20 minutesmins
Cook Time40 minutesmins
Course: Side Dish
Cuisine: Persian
Keyword: gluten free, vegan, vegetarian
Servings: 6people
Ingredients
Rice
2cupsrice, Basmati or jasmine
3cupswater
1/2tspsalt
1Tbspvegan butter
Saffron mixture
1pinchsaffron
1pinchsalt
2Tbspwarm water
Barberry mixture
1/2cupbarberries
2tborange peel, dried or fresh
1Tbspolive oil
1mediumshallot, minced
1sprinklecinnamon
1mediumcarrot, grated
Garnish
1/4cuppistachios, chopped
Instructions
Cook the Rice
In a rice cooker or saucepan, add the rice, water, and salt.
Cook, covered, over medium heat until all water is absorbed, about 25 minutes for white rice or 40 for brown.
Steep the Saffron
While the rice is cooking, grind a pinch of saffron with a pinch of salt in a small bowl (as shown here). Add a tablespoon or two of hot water and let it steep.
Soak the Barberries & Orange Peel
In a separate (larger) bowl, add the barberries and orange peel (if using dried). Cover with warm water and let soak for about 30 minutes while the rice is cooking.
Put it All Together
Once the rice has finished cooking, dot it with vegan butter and set it aside.
In a large skillet over medium heat, add the olive oil and shallots. Sprinkle with salt and a dash of cinnamon. Saute for a few minutes, until the shallots have softened.
Add the grated carrot and saute for a minute more.
Drain the barberries and orange peel. If necessary, cut the orange peel into small strips. (I always need to do this since I use home-dried clementine peels).
Stir the barberries and orange peel into the cooked rice, then add the rice to the pan.
Drizzle the saffron mixture over the rice.
Saute all ingredients together until well combined. Taste for salt and add more if desired.
Garnish with chopped pistachios. Serve with tofu cutlets and a cucumber & tomato salad.
Notes
Barberries can be ordered online through Cyrus Saffron. Dried tart cherries or cranberries make a good substitute.