Persian Cranberry Rice Pilaf (Print Version)

# Ingredients:

→ Rice Base

01 - 2 cups fragrant basmati rice
02 - 3 tablespoons clarified butter (ghee) or regular butter
03 - 1 cup onions, thinly sliced
04 - 1 tablespoon olive oil
05 - 1/4 teaspoon salt

→ Spices & Flavors

06 - 1/2 teaspoon ground turmeric
07 - 1 teaspoon sumac powder (optional but recommended)
08 - 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water for 10 minutes
09 - 1/3 cup granulated sugar

→ Mix-ins

10 - 1 1/2 cups plump dried cranberries (or dried cherries)
11 - 1/3 cup roasted shelled pistachios (or slivered almonds or pecans)

# Instructions:

01 - Thoroughly rinse the basmati rice under cold water until the water runs clear. Then soak the rice in fresh water for at least 30 minutes, or up to 2 hours if you have time. The longer soaking period yields more tender grains with distinct separation.
02 - In a 10-inch skillet, melt the ghee or butter over medium heat. Add the thinly sliced onions and sauté for 3-4 minutes until they become soft and translucent. Sprinkle in the turmeric, sumac powder (if using), and salt, stirring to coat the onions with the spices. Add the dried cranberries and cook for another minute to warm them through.
03 - Add the sugar to the skillet along with 2 tablespoons of water, stirring gently to create a light syrup around the cranberries and onions. Let this mixture simmer for about 3 minutes until the cranberries plump slightly and absorb most of the liquid. Remove from heat and set aside.
04 - Fill a large pot with water (about 6-8 cups) and bring to a rolling boil. Optional: add 2 tablespoons of white vinegar and a generous pinch of salt to the boiling water for fluffier, more flavorful rice. Drain your soaked rice and add it to the boiling water. Cook on medium heat for 6-8 minutes, just until the grains are al dente (still slightly firm in the center). Drain immediately and rinse with cool water to stop the cooking process.
05 - Drizzle the tablespoon of olive oil into the bottom of the same pot you used to boil the rice. Add the drained rice back to the pot. Pour the saffron water evenly over the rice, creating beautiful golden streaks. Gently spoon the cranberry mixture on top of the rice, followed by the pistachios. Do not stir.
06 - Wrap the pot lid with a clean, thin kitchen towel and cover the pot tightly. The towel helps absorb excess moisture and creates the perfect steaming environment. Cook on high heat for 3 minutes until you see steam, then reduce to very low heat and continue cooking for 10 more minutes. The bottom will develop a delicious crust called 'tahdig' while the top steams to perfection.
07 - After cooking, turn off the heat and let the rice rest, still covered, for 5 more minutes. This allows the flavors to meld and the rice to finish steaming. When ready to serve, gently fluff with a fork, mixing the cranberries and pistachios throughout for a festive presentation.

# Notes:

01 - This Persian-inspired rice pilaf makes a stunning side dish for holiday meals, especially Thanksgiving, with its jewel-toned cranberries and green pistachios.
02 - The saffron adds a beautiful golden hue and distinctive floral aroma that elevates this dish beyond ordinary rice pilaf.
03 - Sumac, while optional, adds a subtle tangy flavor that balances the sweetness of the cranberries beautifully.

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