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Persian Barberry Rice with Toasted Almonds

Saffron-scented basmati rice studded with tart dried barberries and toasted almonds, a Persian celebration classic.

Ingredients

  • 1 cup basmati rice, rinsed well
  • 2 tsp olive oil
  • 1/4 tsp saffron threads, steeped in 2 tbsp hot water
  • 1/3 cup dried barberries, rinsed
  • 2 tbsp slivered almonds, toasted
  • 1 tbsp honey traditional, optional
  • 1/4 tsp salt
  • 1 3/4 cups water
  • 2 tbsp chopped pistachios optional, for garnish

Instructions

  1. Combine rice, water, and salt in a pot, bring to a boil, then reduce heat, cover, and simmer 15-18 minutes until tender. Let rest covered 5 minutes.
  2. Meanwhile, soak barberries in cold water 10 minutes to remove grit and excess tartness; drain and pat dry.
  3. In a small skillet, heat olive oil over low heat; add barberries and a pinch of the soaked saffron, stirring gently 2-3 minutes. Stir in honey if using.
  4. Fluff cooked rice, drizzle with remaining saffron water, and gently fold in half the barberry mixture.
  5. Transfer to a platter, top with remaining barberries, toasted almonds, and pistachios.