Persian Rice with Yogurt Sauce and Caramelized Barberry Berries
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g basmati rice
- 400 ml water (1.5 times the volume rice)
- 2 ½ tablespoon butter
- 4 tablespoon sugar
- 10 threads saffron
- 250 g yourt, Greek
- 1 cup barberries (berries)
- 0.5 ½ cucumber (s), pitted and diced
- 0.5 ½ bunch mint, chopped
- 1 teaspoon dill tips, chopped, fresh, alternatively dried
- 2 tablespoon raisins
- 2 teaspoons lemon juice
- some lemon zest (2 good pinches)
- Pepper from the mill
- salt
Print Recipe
Pin Recipe Instructions
- Wash the rice gently, measure with a liter measure and put in a saucepan. Now add 1.5 times the amount of water, a little salt and 1 teaspoon of butter. Boil it up once and let it steep for about 10 minutes, do not stir until the water has boiled off and the rice is soft.
- Soak the barberries and raisins in a bowl with lukewarm water and 1 tablespoon of sugar. Grind the saffron threads in a small bowl and dissolve in 2 tablespoons of water. Quarter the cucumber lengthways, core and cut into small cubes.
- Mix the yogurt with the cucumber, mint, raisins, lemon - juice and zest - and dill. Season with salt and pepper. Contrary to the original recipe, we still put a good amount of chilli in it, but that is a matter of taste and is not eaten like this in Iran.
- After the rice is ready, put it aside to evaporate, clamp a kitchen towel between the lid and the pot and let it stand for 10 minutes.
- Heat 2 tablespoon butter in the pan, add the drained barberries and heat briefly. Now add the sugar and let it caramelize. Make sure it doesn`t get too dark, it`s bitter. If you are unsure, simply add 2 - 3 tablespoons of water and it will slowly evaporate.
- Turn the rice out onto a platter, drizzle with the saffron and spread the barberries on top. Garnish with the yogurt and a few mint leaves.
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