Persian rice with yogurt sauce and caramelized barberries

Ingredients for 2 servings:

• 250 g basmati rice
• 400 ml water (1.5 times the volume of rice)
• 2 ½ tbsp butter
• 4 tbsp sugar
• 10 saffron threads
• 250 g Greek yogurt
• 1 cup barberries (berries)
• ½ cucumber(s), pitted and diced
• ½ bunch mint, chopped
• 1 tsp dill tips, chopped, fresh, alternatively dried
• 2 tbsp raisins
• 2 tsp lemon juice
• some lemon zest (2 good pinches)
• n. B. Pepper from the mill
• n. B. Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

great as a vegetarian meal or as a side dish to lamb or chicken

Rinse the rice gently, measure it with a liter measure, and place it in a pot. Add 1.5 times the amount of water, a little salt, and 1 teaspoon of butter. Bring to a boil and let it simmer for about 10 minutes, without stirring, until the water has evaporated and the rice is tender. Soak the barberries and raisins in a bowl with lukewarm water and 1 tablespoon of sugar. Grate the saffron threads in a small bowl and dissolve them in 2 tablespoons of water. Quarter the cucumber lengthwise, remove the seeds, and cut into small cubes. Mix the yogurt with the cucumber, mint, raisins, lemon (juice and zest), and dill. Season with salt and pepper. Contrary to the original recipe, we add a good amount of chili, but that’s a matter of taste and isn’t eaten this way in Iran. Once the rice is done simmering, set it aside to cool, place a kitchen towel between the lid and the pot, and let it stand for 10 minutes. Heat 2 tablespoons of butter in a pan, add the well-drained barberries, and heat briefly. Now add the sugar and let it caramelize. Be careful not to overcook it, as this will be bitter. If you’re unsure, simply add 2-3 tablespoons of water, which will slowly evaporate. Turn the rice out onto a plate, drizzle with the saffron, and scatter the barberries on top. Serve garnished with the yogurt and a few mint leaves.