The Persian woman's secret for an amazing rice!

• 2 cups basmati rice, rinsed
• 1 tablespoon salt
• 1/2 cup dried barberries, soaked in hot water for 30 minutes
• 1/4 cup melted butter
• 1 teaspoon ground saffron
• 1 tablespoon rose water

1. In a medium saucepan, bring 3 cups of water to a boil over high heat. Add the rice and salt, and stir to combine.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through.
3. While the rice is cooking, prepare the barberries. Drain the soaked barberries and pat them dry. In a small bowl, combine the barberries, butter, saffron, and rose water.
4. Drain the cooked rice and set aside.
5. In a large ovenproof dish, spread half of the rice in an even layer. Top with the barberry mixture and the remaining rice.
6. Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until the rice is heated through and the barberries are slightly caramelized.
7. Serve immediately.

Tips:

• For a richer flavor, use whole milk instead of water to cook the rice.
• Add a pinch of cardamom or cinnamon to the rice for an extra touch of warmth.
• Garnish the rice with chopped pistachios or almonds for a festive touch.

Notes:

• This recipe can be made in a rice cooker. Simply add all of the ingredients to the rice cooker and follow the manufacturer's instructions.
• The barberry mixture can be made ahead of time and stored in the refrigerator for up to 3 days.

Enjoy this delicious and fragrant Persian saffron rice with barberries!

‍