Looking for a show-stopping rice dish that's bursting with colour and flavour? This traditional Saffron Rice with Barberries and Pistachios combines fragrant basmati rice with premium saffron, sweet-tart barberries and crunchy pistachios. Perfect served alongside grilled meats, stews or roasted vegetables, it's a beautiful centrepiece that's surprisingly simple to make.
Ingredients
- 300g aromatic basmati rice
- A generous pinch of Everyday Superfood Premium Saffron, ground
- 150g dried barberries
- 50g slivered pistachios
- 2 tbsp olive oil or 60g unsalted butter
- Salt, to taste
Method
Prepare the Rice
- Rinse the basmati rice thoroughly under cold water until the water runs clear.
- Soak the rice in cold water for around 1 hour.
- Grind the saffron using a mortar and pestle, then place it in a small heatproof bowl. Add 2–3 tablespoons of hot (not boiling) water and leave to infuse while you prepare the rice.
- Drain the soaked rice and transfer it to a large saucepan. Add a generous pinch of salt and cover with boiling water so the water sits about 3cm above the rice.
- Bring to the boil and cook for 3–4 minutes, until the grains are just beginning to soften but still have a firm centre.
- Drain immediately and rinse under cold water to stop the cooking process.
Steam the Rice
- Return the rice to the saucepan.
- Drizzle with the olive oil or stir through half of the butter.
- Using the handle of a wooden spoon, make 5–6 holes through the rice to the bottom of the pan to allow the steam to circulate evenly.
- Cover with a lid and cook over a low to medium heat for 30 minutes, until the rice is light and fluffy.
Prepare the Barberries
- Heat the remaining butter or olive oil in a frying pan over a low heat.
- Add the dried barberries and half of the slivered pistachios.
- Gently cook for 2–3 minutes, stirring frequently.
- Stir in 1 tablespoon of the prepared saffron infusion for extra colour and aroma.
- Keep warm until ready to serve.
Assemble the Dish
- Spoon a few tablespoons of the cooked rice into the bowl containing the remaining saffron infusion and gently mix until the rice is evenly coloured.
- Transfer the plain white rice to a serving platter.
- Spoon the saffron rice over the top.
- Finish by scattering over the warm barberries and pistachio mixture.
- Garnish with the remaining slivered pistachios and serve immediately.
Recipe Notes
- Soaking the rice helps produce light, fluffy grains.
- Grinding the saffron before infusing releases its full colour and aroma.
- Cook the barberries gently, as they can burn quickly over high heat.
- For an even richer saffron flavour, prepare the saffron using the ice bloom method before adding the hot water.
Make It Your Own
- Add orange zest for a fresh citrus aroma.
- Stir through toasted almonds alongside the pistachios.
- Serve with grilled chicken, lamb, fish or roasted vegetables.
- Add a handful of raisins for extra sweetness.
- Garnish with fresh herbs such as parsley or dill.
