Persian Jewel Rice

Summary

Ingredients

• 500 g basmati rice
• 2 carrot (s)
• 1 large onion (s)
• 0.5 ½ cup butter, melted
• 80 g almond (s), sliced
• 80 g pistachios, peeled
• 1 tablespoon natural yogurt
• 0.5 teaspoon ½ cinnamon powder, ground
• 0.5 teaspoon ½ cumin powder, ground
• 0.25 teaspoon ¼ cardamom powder, ground
• 100 g barberries (dried berries)
• 3 teaspoons sugar
• 1 pinch (s) saffron threads
• some salt and pepper

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Instructions

1. Wash rice and soak in salted water for 2 hours. Grind saffron in a mortar and dissolve in warm water. Peel and peel the carrots. Finely dice the onion and sauté with the carrots in oil. Wash the barberry berries, soak for about 15 minutes, then drain.
2. Bring a generous amount of water to the boil, add salt and natural yoghurt one after the other. Add rice and cook until half-cooked, ie firm to the bite (al dente). This takes about 5 - 6 minutes. Drain the rice with water in a sieve.
3. Cover the bottom of the pan evenly and thinly with butter. Then add rice, carrot and onion mixture, spices (cinnamon, cumin, cardamom) in layers, preferably in a cone shape. Drizzle the saffron water and the remaining butter on the cone. Close the pot and wrap the lid with a kitchen towel to create a steamy atmosphere in the pot and to prevent condensation from dripping back into the rice. Steam over a low heat for 1/2 to 1 hour. At the end, the crust on the bottom of the pot should be golden brown (do not let it burn!). It is a special delicacy.
4. While the rice is steaming, roast the almond sticks while stirring, as well as the pistachio sticks. Briefly heat the barberry berries in a little fat and sugar (be careful not to let them turn black).
5. Add the almonds, pistachios and barberries to the rice before serving.
6. The whole thing is a firework of colors, smells and flavors, with a soft and crispy texture, and also very healthy.