Persian Barberry Rice with Saffron Yogurt Tahdig

What you need

• 400 g (2 cups) basmati rice
• 5 tbsp salt, 2 tbsp for soaking, 3 tbsp for the cooking water
• 60 g (2 oz) dried barberries
• 80 g (5 tbsp) unsalted butter, melted, divided
• 1 tbsp sugar
• 1/2 tsp saffron threads, ground to a powder
• 6 tbsp hot water, for blooming the saffron and the tahdig
• 3 tbsp plain yogurt
• 2 tbsp slivered pistachios, for serving

Method

Restated from the original video

1. 1

   Rinse the rice in cold water, swirling and draining, until the water runs clear. Soak it in 2 l (2 qt) of warm water with 2 tbsp of the salt for at least 30 min.

2. 2

   Stir the ground saffron into 3 tbsp of the hot water and let it steep.

3. 3

   Pick over the barberries and remove any stems or small stones, then soak them in cold water for 10 min and drain.

4. 4

   Warm 1 tbsp of the butter in a small frying pan on low heat, tip in the barberries with 1 tbsp of the saffron water and stir until plump, 1-2 min. Stir in the sugar, then take the pan off the heat. Barberries burn easily.

5. 5

   Bring 3 l (3 qt) of water with the remaining 3 tbsp salt to a boil in a large non-stick pot. Drain the rice, add it and stir once.

6. 6

   Boil uncovered until the grains are soft outside but still firm in the middle, 4-6 min. Drain and rinse briefly with lukewarm water.

7. 7

   Mix the yogurt with 1 tbsp of the saffron water and 1 cup of the rice.

8. 8

   Wipe the pot dry. Melt 3 tbsp (45 g) of the butter in it with the remaining 3 tbsp hot water over medium heat. Spread the yogurt rice evenly over the bottom.

9. 9

   Spoon the remaining rice on top in a mound, sprinkling about two thirds of the barberries between the layers. Poke 5-6 holes down to the base with a spoon handle.

10. 10

    Drizzle the remaining butter and saffron water over the mound. Wrap the lid in a clean kitchen towel and cover the pot. Cook over medium heat until steam escapes from under the lid, 8-10 min.

11. 11

    Turn the heat to the lowest setting and cook for 40-45 min, until the rice is tender and the bottom crust is golden and crisp.

12. 12

    Rest the pot in a sink with 2 cm (1 in) of cold water for 1 min to loosen the crust.

13. 13

    Pile the rice on a platter, scatter the remaining barberries and pistachios over it, and break the crust into pieces around the edge.

Imported from sunset.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.