Iranian Barberry Rice

Iranian Red Barberry Pilaf Rice

I didn’t take a good photo of the party favors I gave away at my housewarming, but I thought long and hard about what to give my guests. I came across a lot of great ideas and then I saw red dried barberries and thought it would be a perfect opportunity to tie it in with my blog. Many guests asked what to make with red barberry. One of the most common suggestions is to make tea and another is to make an Iranian Pilaf Rice recipe. I felt a little guilty since I’ve never made either. And now that the housewarming is behind us I had a few favors of Red Barberry left over, which I decided to put to good use and cook some Iranian Pilaf Rice.

Iranian Red Barberry Pilaf Rice

I boiled 3 cups of pilaf rice in 8 cups of water for 10 minutes. Rinsed with warm water and set aside.

Iranian Red Barberry Pilaf Rice

Separately I sautéed 1 cup of dried barberries, half an onion, and a table spoon of cumin on medium heat for 2 minutes.

in 8 cups of water

Then, as per recipe I sort of followed from here I added 4 tablespoons of sugar and sautéed for another 2 minutes.

Iranian Red Barberry Pilaf Rice

After 2 minutes, I set the barberries aside. I added 3 table spoons of Oikos 0 Fat Greek Yogurt to rice and mixed it along with the barberry mixture prepared above.

Iranian Red Barberry Pilaf Rice

After everything was well mixed, I added rice back to the pot with a bit of additional cumin and half a cup of water, closed the lid and let the rice simmer on medium low for another 15 minutes.

Along with rice, I also made chicken. I used 6 organic chicken breasts cut in strips, added a spoon of garlic, a spoon of cumin, half an onion, and 4 spoons of 0 fat Greek yogurt. Ideally the chicken should marinade for at least 5 hours, but since I didn’t have the time, the chicken marinaded for about 20 minutes. It’s not the end of the world, just the flavor doesn’t stick to the meat as much.

Iranian Red Barberry Pilaf Rice

Iranian Red Barberry Pilaf Rice

I let the chicken simmer on medium heat for about 30 minutes in a cast iron pan. Then I turned the heat on high for about 5 minutes just to give the chicken a little bit of browning that I like so much (probably not a healthy thing to do).

What you get is a very soft chicken with very soft and juicy rice. The barberry adds a little bit of sweet sourness to rice. Pomegranate is just for added color :). Bon a petit!

Iranian Red Barberry Pilaf Rice

 

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