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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 4 |
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Adapted from Moro by Sam and Sam Clark. Dried barberries generally can be found at Middle Eastern markets. Ingredients:
1 cup basmati rice |
sea salt |
5 1/2 tablespoons butter |
1/2 cinnamon stick |
5 whole green cardamom pods, cracked |
3 whole black peppercorns |
2 tablespoons roughly chopped pistachio nuts (optional) |
2 tablespoons barberries (optional) |
1 pinch of saffron threads infused in 1/4 cup boiling water |
3/4 cup greek yogurt |
1 garlic clove, crushed |
caramelized crispy onion |
Directions:
1. Wash the rice, then soak in a mixture of 2 cups water and 1/2 teaspoon salt, for 3 hours.
2. In a medium saucepan, melt the butter over medium low heat, add cinnamon, cardamom, and black peppercorns; saute until fragrant, about 4 minutes.
3. Drain the rice, add to saucepan, stir to coat; increase heat to medium high.
4. Stir in pistachios and/or barberries, if using; add enough water to cover rice by 1/2 inch and season with 1/2 teaspoon salt.
5. Stick with me here, cut a piece of parchment paper to cover water surface, place lid on pan and bring to a boil; reduce heat and simmer for 5 minutes.
6. Lift lid, remove parchment paper, and drizzle rice with saffron water; replace paper and lid and cook until water is absorbed and rice is tender, 4 to 5 minutes.
7. Meanwhile, whisk together the yogurt with the crushed garlic, 1/8 teaspoon salt, and a pinch of pepper, or to taste.
8. Serve rice with caramelized onions sprinkled over top, and the seasoned yogurt on the side.
9. NOTE: To make caramelized crispy onions, peel and halve an onion, and slice each half thinly. Slowly fry the onion in about 1 cup oil in a large saucepan or frying pan over medium heat, stirring occasionally, until the onion turns a rich mahogany color. Strain on paper towels. The oil, now infused with the onion flavor, can be saved for other uses.
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