Basmati Rice, long grain; 3 cups
Saffron soaked in milk; 1/2 g in 1/2 cup milk
Mixed berries, dry (Blueberry, cranberry); 3/4th cup
Olive Oil; 2 tbsp
Onion, sliced; 2 nos.
Whole Spices (Cardamom, cinnamon, clove, bay leaf); 2 each
Seasoning; as required
Butter; 2 tbsp
ARQA Persian Pilaf mix; 2 tbsp
Parsley, chopped; 2 tsp
- Wash and soak rice for one hour. Boil 10 cups of water, add salt, sugar & whole spices. Add the drained rice and cook to half doneness, then drain.
- Wash the dried berries and pat dry. Heat olive oil and sauté sliced onion till golden, add dried berries and sauté.
- Melt butter in a heavy bottom pan. Layer rice, sprinkle saffron milk, melted butter, sautéed berry mix and ARQA Persian pilaf spice mix. Top it with rice, and continue the process until the mixture is completely used up.
- Cover the pot tightly with foil and fitted lid, then bake it in a preheated oven for 30 minutes at a temperature of 180 degree C. Garnish with chopped parsley.