Saffron Rice with Barberries or Cranberries (2hr)

START EARLY -- about 2 hours start to finish.

Adapted from https://www.bonappetit.com/recipe/crunchy-baked-saffron-rice-with-barberries

4 servings

Broad summary: (rinse and cook rice; soak saffron; plump up cranberries.) Rinse and cool rice. Make a sauce with saffron, mix in rice, fill a pie plate with rice and cranberries; bake. 

Pot for cooking rice

large bowl for sauce

wire strainer

pie plate, w cookie sheet under it

aluminum foil. 

Preheat oven to 400; make space for rack in lower 1/3 of oven. 

Boil a large pot of water and add 1/2 c salt. Rinse 

2c basmati rice

in a strainer with lukewarm water until water runs clear. 

Take 2T of the hot water, and add it to a large bowl with 

1t saffron threads, crushed.

Then add the rice to the boiling water for 6 min. 

While it boils, melt

2T unsalted butter

in a small skillet and add

½ cup dried barberries or 1 cup dried tart cherries or 1/2 - 3/4 c dried cranberries, chopped

and cook until slightly plumped, about 2 min. Off heat, and stir in

1/4- ½ t rose water.

Set aside.

Drain the rice in a strainer and rinse with cold water. 

To the saffron, add

2-3 large egg yolks (2 seems to work well)

1 c plain whole-milk yogurt (not Greek) [or use greek, plus 1/4c water]

½ c vegetable oil (could probably use 1/4c)

2 t salt

and mix well. Add 

the rice 

and mix to cover all grains of rice. 

Coat a 10" pie plate with

1T butter, 

especially on the bottom. Fill with 

half the rice mix

and then scatter 

half the berries 

over it. Fill with

remaining rice mix 

and press down with bottom of a measuring cup. 

Cover dish tightly with foil and bake until rice on the bottom and around edges is a deep golden brown, 65–80 minutes. Let cool 10 minutes; discard foil. Loosen the rice around the edges using the point of a knife. Invert rice onto a large plate. Scatter 

remaining barberries 

over the top and serve. [Alternative: cook 1 hour, uncovered; then add foil for the last 10-20 min and for cooling period. Another alternative: scatter second half of berries atop rice before cooking, so that they dry out and caramelize a bit.]