The selection of spices like saffron and rose, and use of pistachios are characteristic of Iranian cookery.
- 2 cups basmati rice
- 6 Tbsp butter
- 6 pods green cardamom, split
- 1 2-inch stick cinnamon
- ¼ cup shelled pistachios
- ¼ cup barberries (French: épine vinette; Persian: zereshk)
- Generous pinch saffron
- Salt & pepper
- 1 clove garlic
- 1 cup yogurt, drained
- Salt and pepper
- pomegranate seeds
- fresh dill, chopped
- rose petals (opt.)
Infuse saffron in a little bit of hot water. Set aside.
Wash rice in running water several times until water runs clear.
In a pot, cover rice with salted water and let stand one hour.
Drain rice and set aside.
In a heated heavy-bottomed saucepan, combine butter with cinnamon and cardamom. Cook 2 minutes.
Add rice. Cook 2 minutes.
Add infused saffron, pistachios, and barberries.
Add 3 cups water and bring to the boil. Reduce heat and cook covered for 10 minutes.
Serve garnished with dill, rose petals and pomegranate seeds.
Accompany with garlic yogurt.