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Ingredients
8 servings
Instructions
Step 1
Melt 2 - 3tbs butter in a pan
Step 2
once melted add the barberies , raisens and 1 tbsp of sugar being carful not to burn (roughly 2 minutes)
Step 3
add 1 tbsp of safron water to the berries stir thoroughly, take off heat and set aside
Step 4
Add 5 tablspoons of salt to the water and bring it to a boil, once begioning to boil add the rice to the water
Step 5
once the rice is begining to raise and is half cooked, drain rice and wash thoroughly (when crushed between finger rice will breaks instead of mushing)
Step 6
To the drained rice cooking pan add 1/4 cup of water and Oil and bring to a boil. as it begins to boil it will emulsify together. at this point add a little bit of saffron and stir through the emulsion mix
Step 7
Bring the rice back into the pot little by little. being gentle to losely put the rice back on the first layer. after the bottom layer is complete it is possible to add the berries and safron water inbetween the rice layers
Step 8
Once all rice is in the pot create steam vents by poking the back side of a spoon into the rice at varried places, touching the bottom of the pot
Step 9
if you want buttery rice, add some chunks of butter to the top of the rice.
Step 10
at around 8 minutes when the lid begins to get condesnation on it, take off the lid and wrap a tea towel around it, then replace lid back onto the pot, turn the heat back to low heat and leave for 45 minutes
Step 11
when ready, remove a portion of the rice and mix with the remainder of the saffron water. set aside as garnish
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