Persian-Style Rice with Barberries
This fragrant, delicious rice pilaf is studded with jewel-like barberries, orange zest, golden saffron, sauteed shallots, and chopped pistachios.
gluten free, vegan, vegetarian
Basmati or jasmine
dried or fresh
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
). 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
and a cucumber & tomato salad.
Barberries can be ordered online through
Dried tart cherries or cranberries make a good substitute.