375g Dried Cranberries (we use Ocean Spray Craisins)
1 Tbsp olive oil
¼ Tsp saffron (soaked in 2 tablespoons hot water for 10 minutes)
75g Pistachio, chopped roughly
Wash the basmati rice thoroughly and soak in water for 30 minutes. If you’ve got the time soak for up to 2 hours. The longer you soak, the more tender the rice.
Heat the ghee or butter over medium heat in a 10-inch skillet. Add the onions and sauté them for 3 -4 minutes until they turn translucent. Add the turmeric, sumac powder, cranberries, and salt. Allow the cranberries to cook for 1 minute, then add the sugar, along with saffron water so the onions and cranberries can soak up the sugar. Allow to cook for 3 minutes or until the cranberries soak up all the liquid, turn off the stove and remove from heat.
Fill a large pot with cranberry juice and bring to the boil. Drain the rice and add to the boiling juice and cook on medium heat for 6-8 minutes or until al dente. Boil the rice until it has absorbed all of the juice, so you don’t have to drain it.
Add the rice and to the other pot and stir to combine. Top with the cranberry mixture and the pistachios. Wrap the lid of the pot with a thin kitchen towel and cover the pot. This helps build steam to help cook the rice through. Cook the rice on high for 3 minutes, then turn the heat down to super-low and continue to cook for 10 more minutes. Turn off heat and let the rice sit for 5 minutes. Serve warm.
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