Saffron Rice with Cranberries
2 cups rice
2 cups dried cranberries
1 small onion, thinly sliced
1/2 teaspoon powdered saffron dissolved in 3-4 tablespoons of hot water
1-2 tablespoons sugar
- Rinse the rice thoroughly with cool water, soak in 4-5 cups of cool water, add 2 tablespoons of salt and set aside for a couple of hours.
- Soak cranberries in 2 cups of cool water for about ten minutes to plump up. Drain.
- Melt 2 tablespoons of butter and a tablespoon of oil in a skillet over medium heat and saute the onions, reduce the heat and cook until onions are caramelized about 20-30 minutes over low heat. Add cranberries and saute for about 2-3 minutes. Add 2 tablespoons of sugar, pinch of salt and a tablespoon of dissolved saffron, combine well and cook for 3-5 minutes on low heat. Set aside.
- In a large non-stick pot, bring 6 cups of water to a rapid boil over medium-high heat, add the rice into boiling water. Bring water back to a boil and continue cooking. After 5-7 minutes test to see if rice is ready-- the grain of rice should still be firm on the inside and have a bite to it.
- Drain and rinse with cold water.
- Wash the pot and place it back on the stove. Add 3 tablespoons of oil to the pot, add a layer of rice into the pot, a layer of cranberry and onion mixture, then another layer of rice and continue building into a pyramid shape. Cover and cook for 10 on medium-high heat until rice is steaming, pour 3-4 tablespoons of water around the walls of the pot. Sprinkle the remaining saffron evenly over the rice. Make a few holes in the rice to let the steam out. Lower the heat, cover the lid with a dish cloth, cover and cook the rice for 45-50 minutes on low heat.
Enjoy! Peace and blessings.