Barberry Rice Recipes

Steps:

• Soak rice in water to cover for at least 30 minutes.
• Meanwhile, place 1 pinch saffron and 1 pinch sugar in a mortar and grind to a fine power. Transfer to a cup and fill 3/4 full with hot water. Set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Wash the chicken pieces, pat dry, and place in a deep baking tray. Coat with 2 tablespoons olive oil, advieh, garlic paste, and remaining saffron. Cover with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink, about 1 hour.
• While the chicken is baking, drain the soaked rice, add to a pot, and cover with 4 cups of water. Add 2 tablespoons of olive oil if desired to stop the grains from sticking to each other and 1 teaspoon salt. Boil the rice until tender yet firm to the bite, 10 to 15 minutes. Drain in a colander.
• Put the pot back on the stove and add remaining oil. Lay the sliced potato in the base (to protect the rice, but also to create a delicious edible crust of rice and potato). Top with the drained rice and cover with a lid. Cook until the rice begins to steam, 3 to 5 minutes. Turn the heat to low, and leave to steam, 25 to 30 minutes.
• Heat 1/2 of the butter in a frying pan and add barberries. Saute for 3 to 4 minutes; add 1 tablespoon sugar and 2 tablespoons of the saffron water. Stir briefly, then remove from heat. Place a layer of rice on a serving platter, followed by a sprinkling of barberries and a little saffron water. Keep layering. Leave some barberries for the top. Arrange the chicken quarters around or on the top of the platter then spoon the saffron rice and barberries on top.

Steps:

• ORIGINAL DIRECTIONS:.
• (alternative, quicker directions below).
• Wash the barberries in cold water to rinse.
• Heat 1 T of butter in a small frying pan and stir fry the raisins for 1-2 minutes.
• Add the barberries, stir fry for a few seconds and then add the sugar and half of the cinnamon and cumin.
• Cook briefly and set aside.
• Drain the rice and then boil it in a pan of salted water for 5 minutes, reduce the heat and simmer for 10 minutes till almost cooked.
• Drain and rinse the rice in lukewarm water and wash and dry the pan.
• Heat half of the remaining butter in the pan, add 1 T water and stir in half of the rice.
• Blend the reserved rice with the remaining cinnamon and cumin and sprinkle over the top of the rice mixture.
• Dribble the remaining butter over and cover the pan with a clean dishtowel and secure with a tightly fitting lid, lifting the corners of the cloth back over the lid.
• Steam the rice over a very low heat for about 30-40 minutes.
• Just before serving, mix 3 T of the rice with the saffron water.
• QUICKER ALTERNATIVE:.
• Follow the first steps, through simmering the rice for 10 minutes. This worked nicely for me with just adding in the barberries and currants, sugar and spices that have been sauteed in the butter, along with the remaining butter and spices, stirring it into the almost-cooked rice at this point, putting the lid on and steaming on very low heat for about 20 minutes. The longer you let it steam, the more it develops a nice, slight crustiness.
• Spoon the rice on to a large, flat serving dish and sprinkle the saffron rice over the top to garnish.