Saffron Rice with Cranberries

کرنبری پلو Cranberry Polow (rice with cranberries) is a visually appealing and tasty side dish. The tartness of cranberries is reminiscent of barberries and offers a delightful variation on our traditional Zereshk Polow (rice with barberries). This has become my new favorite rice dish for my favorite time of the year, and it will be one of my contributions to our family's Thanksgiving dinner. 

Celebrating Thanksgiving has become a cherished tradition since moving to America and raising a family. I love any occasion that brings loved ones together around the table to share good food, express gratitude, and count our blessings.

I love cranberries, fresh or dried, any time of the year. When they're in season, I like to freeze a few bags to use later. Cranberries freeze beautifully, and all you need to do is defrost, rinse, and they're ready to use in cooking. I sprinkle dried cranberries over salads, make a tangy relish for poultry dishes, or simply snack on them. For this recipe, I used dried cranberries and prepared the rice the same way I do for Zereshk Polow. It's essentially the same dish, just with a different ingredient and a new seasonal twist!

Saffron Rice with Cranberries

Ingredients

Serves 4-6

-3 cups basmati rice
-2 cups dried cranberries
-1 small onion, thinly sliced
-1/2 teaspoon powdered saffron dissolved in 4 tablespoons of hot water
-2 tablespoons sugar
-Butter
-Vegetable oil
-Salt

- A handful of slivered almonds for garnish

Method:

1. Rinse the rice thoroughly with cool water, soak it in 6 cups of cool water, add 3-4 tablespoons of salt, and set it aside for a couple of hours. Then drain
2. Soak the cranberries in 2 cups of cool water for about ten minutes to plump them up, then drain.
3. Melt 2 tablespoons of butter and a tablespoon of oil in a skillet over medium heat. Add the onions and saute, then reduce the heat, and cook slowly until caramelized, about 20-30 minutes. Add the cranberries and saute for about 2-3 minutes. Stir in 2 tablespoons of sugar, a pinch of salt, and a tablespoon of dissolved saffron. Mix well, and cook for another 3-5 minutes on low heat. Set aside.
4. In a large non-stick pot, bring 6-8 cups of water to a rapid boil over medium-high heat. Add the rice, and return to a boil. Cook for 5-7 minutes, until the grains are tender but still firm inside. Drain and rinse with cold water.
5. Wash the pot and place it back on the stove. Add 4 tablespoons of oil to the bottom. Add a layer of rice, then a layer of cranberry-onion mixture. Continue layering, building into a pyramid shape. Cover and cook for 7 minutes on medium heat, until you see steam rising.  Pour 3-4 tablespoons of water around the rice and sprinkle the remaining saffron evenly on top. Make a few holes in the rice to let steam escape. Lower the heat, cover the lid with a dishcloth, place it tightly on the pot, and cook the rice for 45-50 minutes on low heat.

Gently scoop the rice onto a serving platter. Serve warm.

Enjoy! Peace and blessings.