Barberry Rice

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From the food and cooking of spain, africa and the middle east. barberries can be found in middle eastern or international markets. currants or dried cranberries could probably be substituted if you can't find them - but they're worth finding, as they lend a distinct tartness that goes well with the other flavors. (prep time does not include time needed to soak rice beforehand if you choose to do that, though i describe a shortcut method in the directions, as did a reviewer)

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Steps

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Original directions:.

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Wash the barberries in cold water to rinse.

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Heat 1 t of butter in a small frying pan and stir fry the raisins for 1-2 minutes.

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Add the barberries , stir fry for a few seconds and then add the sugar and half of the cinnamon and cumin.

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Cook briefly and set aside.

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Drain the rice and then boil it in a pan of salted water for 5 minutes , reduce the heat and simmer for 10 minutes till almost cooked.

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Drain and rinse the rice in lukewarm water and wash and dry the pan.

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Heat half of the remaining butter in the pan , add 1 t water and stir in half of the rice.

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Blend the reserved rice with the remaining cinnamon and cumin and sprinkle over the top of the rice mixture.

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Dribble the remaining butter over and cover the pan with a clean dishtowel and secure with a tightly fitting lid , lifting the corners of the cloth back over the lid.

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Steam the rice over a very low heat for about 30-40 minutes.

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Just before serving , mix 3 t of the rice with the saffron water.

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Quic.

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Ingredients

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barberries, butter, raisins, sugar, cinnamon, cumin, basmati rice, saffron threads, salt