- 2 cups uncooked basmati rice
- 1 cup dried barberries (also known as Zereshk, you can find at any Iranian store)
- 4 tablespoons sugar (add more or less, depends on your taste)
- 1/4 cup butter
- 1/2 teaspoon ground saffron
- salt
- 2 teaspoons rosewater
- 1/4 teaspoon ground cardamom
- 3 tablespoons slivered pistachios
Dissolve ground saffron in 1/3 cup of boiling water and set aside (click for <a href="https://www.cookingandcooking.com/recipe.php?recname=How-to-Use-Saffron"\" class="linkInLine" target="_blank">How to Use Saffron</a>).
Prepare the plain rice (click for <a href="https://www.cookingandcooking.com/recipe.php?recname=Persian-Rice"\" class="linkInLine" target="_blank">Persian Rice</a> recipe).
Pick over the dried barberries (zereshk) and remove any stones. Then wash and drain.
In a small pot, melt the butter over medium heat. Add the barberries and sauté for 1 minute. Add the sugar, cardamom and salt, and cook for 1 minute.
Add the dissolved saffron and rosewater, and cook for 3-5 minutes. Add in the pistachios, stir and set aside.
When rice is ready, in a large bowl mix 1 1/2 cups of cooked rice with the barberry mixture.
To serve, place a layer of plain rice on a serving dish then a layer of barberry-rice mixture. Repeat the layers until done.
Serve with <a href="https://www.cookingandcooking.com/recipe.php?recname=Cooked-Chicken"\" class="linkInLine" target="_blank">Cooked Chicken</a>.