Persian Jeweled Rice

Instructions

1. 1

   Rinse the basmati rice in cold water until the water runs clear, about 5-6 rinses. Soak the rice in cold water with 1 tbsp salt for at least 1 hour, then drain completely.

2. 2

   Bloom the saffron by crushing the threads with a pinch of sugar, then steeping in 3 tbsp hot water for 15 minutes.

3. 3

   In a small bowl, soak the barberries in warm water for 10 minutes to soften and remove excess tartness, then drain and pat dry.

4. 4

   Toast the almonds and pistachios in a dry skillet over medium heat until fragrant and lightly golden, about 3-4 minutes. Set aside.

5. 5

   Bring a large pot of water to a rolling boil with 2 tbsp salt. Add the drained rice and parboil for 5-6 minutes until the grains are tender on the outside but still firm in the center. Drain immediately.

6. 6

   Heat 2 tbsp oil in a large non-stick pot over medium heat. Add the sliced onion and cook until golden and caramelized, about 12-15 minutes. Remove and set aside.

7. 7

   In the same pot, add the remaining 2 tbsp oil and 2 tbsp water. Spread half the parboiled rice evenly on the bottom, pressing gently to form the tahdig (crispy crust).

8. 8

   Layer the remaining rice in a mound, then poke 5-6 holes through to the bottom with a chopstick to allow steam to escape. Drizzle the saffron water over the top.

9. 9

   Wrap the pot lid in a clean kitchen towel, cover tightly, and cook over medium-low heat for 45-50 minutes until the bottom is golden and crispy.

10. 10

    While the rice steams, heat butter in a small pan over medium heat. Add the barberries, sugar, and a pinch of salt. Cook for 2 minutes until the berries are plump and glossy.

11. 11

    To serve, gently spoon the saffron-tinted rice onto a large platter. Carefully remove the tahdig and place around the edges. Top with caramelized onions, jeweled barberries, toasted nuts, apricots, and orange peel. Scatter pomegranate seeds over the top.