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2 cups basmati rice
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1 teaspoon saffron threads
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3 tablespoons sugar, divided
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3 tablespoons very hot milk
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About 1/2 cup barberries or dried cranberries
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3 tablespoons olive or peanut oil
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1 large yellow onion, peeled and halved lengthwise, then sliced into fine half rings
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1-1/2 tablespoons kosher salt
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5 cardamom pods
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2 1/2-inch cinnamon sticks
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1 bay leaf
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3 cloves
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3 tablespoons butter, melted
Wash the rice in several changes of water. Put in a bowl, cover generously with water, then set aside to soak for 3 hours.
Meanwhile, in a mortar and pestle, combine the saffron and 1 tablespoon of the sugar. Pound together to create a fine powder. Transfer to a small bowl, then stir in the hot milk. Set aside for 3 hours.
Toward the end of the 3 hours, rinse the berries several times, then leave to soak in water for 20 minutes. Drain and pat dry.
In a medium skillet over medium-high, heat the oil. When the oil is hot, add the onion and cook for 5 minutes, or until they start to brown. Reduce the heat to medium-low and continue to cook until they are reddish brown. Add the drained berries and the remaining 2 tablespoons sugar. Stir once or twice, then remove from the heat.
Heat the oven to 325 degrees.
Bring about 10 cups of water to a boil. Add the salt, cardamom pods, cinnamon stick, bay leaf and cloves. Stir once, then add the rice. Let it cook in the boiling water for about 5 minutes, or until it is three-quarters cooked but still has a thin, hard core. Drain in a colander.
Working quickly now, spread 1 tablespoon of the melted butter in a medium baking dish. Spread half the rice over it. Spread another tablespoon of the butter, plus half the saffron mixture and half the onion-berry mixture and some of its oil on top of the rice. Spread the remaining rice on top of the first layer. Pour the remaining tablespoon of butter over it, followed by the remaining saffron mixture and onion-berry mixture.
Cover tightly with foil and a lid and bake in the oven for 30 minutes. Remove from the oven and let sit undisturbed for 10 minutes. Toss the rice gently to mix before serving.
Meanwhile, in a mortar and pestle, combine the saffron and 1 tablespoon of the sugar. Pound together to create a fine powder. Transfer to a small bowl, then stir in the hot milk. Set aside for 3 hours.
Toward the end of the 3 hours, rinse the berries several times, then leave to soak in water for 20 minutes. Drain and pat dry.
In a medium skillet over medium-high, heat the oil. When the oil is hot, add the onion and cook for 5 minutes, or until they start to brown. Reduce the heat to medium-low and continue to cook until they are reddish brown. Add the drained berries and the remaining 2 tablespoons sugar. Stir once or twice, then remove from the heat.
Heat the oven to 325 degrees.
Bring about 10 cups of water to a boil. Add the salt, cardamom pods, cinnamon stick, bay leaf and cloves. Stir once, then add the rice. Let it cook in the boiling water for about 5 minutes, or until it is three-quarters cooked but still has a thin, hard core. Drain in a colander.
Working quickly now, spread 1 tablespoon of the melted butter in a medium baking dish. Spread half the rice over it. Spread another tablespoon of the butter, plus half the saffron mixture and half the onion-berry mixture and some of its oil on top of the rice. Spread the remaining rice on top of the first layer. Pour the remaining tablespoon of butter over it, followed by the remaining saffron mixture and onion-berry mixture.
Cover tightly with foil and a lid and bake in the oven for 30 minutes. Remove from the oven and let sit undisturbed for 10 minutes. Toss the rice gently to mix before serving.
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