Beranj-e Shirazi (برنج شیرازی) — Shiraz-Style Jeweled Rice

• 450 gBasmati rice (aged basmati preferred; rinsed until water runs mostly clear)
• 2500 mlWater (for parboiling; plus more for soaking if needed)
• 18 gFine sea salt (about 1 tablespoon; divided)
• 60 gUnsalted butter (or ghee; divided)
• 0.25 tspSaffron threads (about 0.5 g; finely crushed)
• 45 mlHot water (for blooming saffron (not boiling; about 80–90°C / 175–195°F))
• 80 gBarberries (rinsed gently and drained well)
• 25 gGranulated sugar (adjust to taste depending on barberry tartness)
• 2 tspOrange zest (finely grated; avoid white pith)
• 60 gSlivered almonds (toasted)
• 50 gPistachios (shelled, roughly chopped; toasted)
• 2 tspRose water (food-grade; add gradually to preference)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear. Cover with fresh water and mix in 10 g of the salt. Soak 30 minutes at room temperature, then drain well. Meanwhile, crush saffron threads to a powder and steep in 45 ml hot water for 10 minutes.

2. 2

   Bring 2.5 liters water to a rolling boil in a large pot. Add the remaining 8 g salt, then add drained rice. Boil 6–8 minutes, stirring once or twice, until grains are elongated and tender on the outside but still firm in the center. Drain immediately in a fine colander and rinse briefly with cool water to stop cooking.

3. 3

   Toast the nuts: heat a dry skillet over medium heat. Add slivered almonds and stir 3–4 minutes until lightly golden; transfer to a plate. Add pistachios and toast 2 minutes until fragrant; transfer. In the same skillet, melt 15 g butter over low heat, add barberries and stir 60–90 seconds.

4. 4

   Add sugar and 15 ml water to the barberries and cook 1–2 minutes over low heat, just until glossy and slightly softened; do not let them blacken. Stir in orange zest, then remove from heat. Keep the mixture warm. This quick glaze balances tartness while preserving the barberries’ bright color.

5. 5

   Set a heavy pot (nonstick or well-seasoned) over medium heat. Melt 30 g butter and swirl to coat the base. Add 2–3 tablespoons of parboiled rice to form an even layer for a crisp crust. Pile the remaining rice on top in a loose mound, leaving space for steam to circulate.

6. 6

   Poke 5–6 holes down through the rice with the handle of a spoon to vent steam. Wrap the lid in a clean kitchen towel and cover tightly. Cook 10 minutes over medium heat to build steam, then reduce to low and steam 35–40 minutes. The rice should be fluffy and the bottom crust crisp.

7. 7

   Scoop 1–2 cups of cooked rice into a bowl and mix with most of the bloomed saffron to make golden saffron rice. Drizzle the remaining 15 g butter over the plain rice in the pot, then sprinkle rose water evenly (start with 1 teaspoon, taste later, and add up to 2 teaspoons total).

8. 8

   To serve, gently fluff the rice with a fork. Mound on a platter, top with saffron rice, then crown with glazed barberries, toasted almonds, and pistachios. If desired, invert the pot to release the crisp bottom crust and serve it alongside. Serve immediately while the aromas are at their peak.