Ingredients:
- 500g basmati rice
- 80g Ghee (or clarified butter)
- 200g Brown onion, thinly sliced
- 500ml Cranberry juice, optional
- ½ Tsp turmeric
- 75g Caster Sugar
- 1 Tsp Sumac powder
- 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
Method:
- 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.
