Persian Rice “Stuffing”

Gently grind the Saffron Threads (1 pinch) in a mortar and pestle.

In a small mixing bowl, add the Ice (as needed) and sprinkle the ground saffron over top. Set the glass in a warm place and let the ice melt.

In another small mixing bowl, combine the Slivered Pistachios (1 Tbsp), Slivered Almonds (1 Tbsp), and Rose Water (2 Tbsp). Let the mixture soak until you are ready to serve.

Place a small saucepan over medium heat and add the Barberries (2 1/2 cups), Granulated Sugar (1 1/2 cups), and Water (1/2 cup). Bring the mixture to a simmer over medium-low heat and cook gently, stirring occasionally until the sugar melts completely and the barberries begin to soften, about 10 minutes.

Using a slotted spoon, remove the barberries from the syrup and set aside to preserve their shape. Bring the syrup back to a simmer and continue cooking until it begins to thicken, about 10 minutes.

Remove the syrup from the heat and set aside until ready to use.

Bring a large pot of water to a boil over medium-high heat and add the salt to the pot.

Add the Basmati Rice (2 cups) to the water and stir immediately to make sure it does not stick together.

Cook the rice until it is cooked halfway through, about 2 minutes. The rice should be slightly translucent, tender on the outside and have a bite in the center.

Drain the rice through a colander and rinse well with cold water to prevent from cooking any further.

Heat a large non stick pan to high heat and add Vegetable Oil (2 Tbsp). Cover the bottom of the pot with a layer of par-boiled rice, then add a layer of sour barberries and drizzle with the barberry syrup. Continue to layer the rice, barberries and syrup until you have filled the pot with all of the rice. Reserve some barberries and syrup for garnish.

Use the handle of a wooden spoon to poke holes halfway through the rice.

Line the lid of your pot with a kitchen towel and place the lid on the pot. Reduce the temperature to low and let the rice cook until fluffy, about 30 minutes.

Remove ¼ of the cooked rice and add it to a large mixing bowl. Drizzle the saffron water over the rice and stir to coat the rice completely.

To plate: drizzle any remaining barberry syrup on the bottom of a plate and top with the remaining cooked rice from the pot. Top with the saffron rice and sprinkle with sour barberries, slivered almonds and pistachios.