Cranberry Rice with Saffron (Print Version)

# Ingredients:

→ Rice Foundation

01 - 2 cups aromatic basmati rice
02 - 3 tablespoons melted ghee or normal butter
03 - 1 cup finely sliced onions
04 - 1 tablespoon olive oil
05 - 1/4 teaspoon salt

→ Seasonings & Aromas

06 - 1/2 teaspoon turmeric powder
07 - 1 teaspoon sumac (nice to have but not essential)
08 - 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm water for 10 minutes
09 - 1/3 cup white sugar

→ Add-ins

10 - 1 1/2 cups juicy dried cranberries (or dried cherries)
11 - 1/3 cup toasted pistachios (or thin almonds or pecans)

# Instructions:

01 - Rinse basmati rice in cold water till it comes out clear. Then let the rice soak in fresh water for at least 30 minutes, or even 2 hours if you've got time. Longer soaking means fluffier rice with better separated grains.
02 - Heat ghee or butter in a 10-inch pan over medium heat. Toss in your sliced onions and cook them 3-4 minutes until soft and see-through. Scatter the turmeric, sumac (if you've got it), and salt, then stir so the onions get coated. Add cranberries and warm them for another minute.
03 - Drop the sugar into your pan with 2 tablespoons water, giving everything a gentle stir to make a light syrup around your cranberries and onions. Let it bubble for about 3 minutes until cranberries get puffy and drink up most of the liquid. Take off the heat and put aside.
04 - Get a big pot with water (roughly 6-8 cups) and bring it to a boil. If you want, throw in 2 tablespoons white vinegar and a good pinch of salt for tastier, fluffier rice. Drain your soaked rice and put it in the boiling water. Let it cook for 6-8 minutes, just until the middle is still a bit firm. Drain right away and cool it with water to stop cooking.
05 - Drizzle olive oil on the bottom of the same pot you used before. Put your drained rice back in. Pour saffron water all over to make pretty gold streaks. Gently spoon cranberry mix on top, then add pistachios. Don't mix it up.
06 - Cover the pot lid with a clean, thin dish towel and seal the pot tightly. The towel helps soak up extra moisture for perfect steaming. Cook on high for 3 minutes until you notice steam, then turn it way down and cook 10 more minutes. The bottom will form a tasty crust called 'tahdig' while the top steams just right.
07 - After cooking, switch off the heat but leave it covered for 5 more minutes. This lets flavors come together and the rice finish steaming. When you're ready to eat, lightly fluff with a fork, mixing cranberries and pistachios throughout for a fancy look.

# Notes:

01 - This Iranian-style rice makes a gorgeous side for holiday dinners, particularly Thanksgiving, showing off bright red cranberries and green pistachios.
02 - Using saffron gives this dish a wonderful golden color and unique flowery smell that makes it fancier than regular rice dishes.
03 - Adding sumac isn't required but brings a nice tangy taste that works well with the sweet cranberries.

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