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1
Wash rice several times until water runs clear.
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2
Soak rice with salt to taste for at least an hour.
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3
Bring a pot of water to a boil add salt to taste and add drained rice.
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4
Once boiling, cook 10 minutes.
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5
While the rice cooks, gently scoop the rice from the bottom of the pot and bring to the surface and release. Do this step several times. NOTE: Do not stir.
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6
Place a colander in the sink. You will want to choose a colander where the holes are small so that the rice won't escape.
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7
Check the rice to make sure it is cooked. It should be soft and cooked but not mushy. Drain rice in colander.
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8
Rinse with cold water to stop the cooking process.
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9
Pick over the barberries and remove any stones you may find and then soak in water for 5-10 minutes.
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10
Rinse barberries after soaking.
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11
In a skillet melt 1 tablespoon of butter then add the barberries. Add the sugar and give it a nice stir so that the barberries are coated with butter and sugar.
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12
You will see that they will start to plump up! Add 1 tablespoon saffron water and let the barberries absorb the liquid for about one minute. Remove from heat.
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13
Melt remaining butter in a heavy pot, stir in a 1/2 tbs saffron water and a couple large spoons of rice. Pat down somewhat. This will for the tahdig crust.
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14
Sprinkle advieh and top with some barberry mixture.
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15
Repeat layers until the last layer is rice, reserving about 1/4 of a cup of barberries for garnish.
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16
Create 3-4 holes in the rice with the bottom of your spoon.
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17
Cover and cook on medium-high 10 minutes or until crust would be formed but not burnt.
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18
Melt 1 tbs of butter and mix with 1/2 tablespoon of Saffron water and 1 tablespoon of water. Pour all over rice.
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19
Cover tightly and cook 1 hour on low.
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20
Serve rice in a platter and top with the reserved barberries serve with Recipe#427545 for a delicious combination.
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21
Enjoy!
