Nightingales and Roses by Maryam Sinaiee

Author:Maryam Sinaiee [Sinaiee, Maryam]
Language: eng
Format: epub
ISBN: 9781786692214
Publisher: Head of Zeus

SERVES 4–6

1 quantity chelō (page 236)

50g (1½oz) barberries

10g (2 teaspoons) butter

1 teaspoon saffron water (page 278)

A few slivered pistachio nuts, to garnish (optional)

Wash, soak, boil and steam the rice according to the instructions for chelō on page 236 with your preferred kind of tahdīg. While you are waiting for the rice to cook, pick over the barberries and put them in a small bowl. Cover with water. Swirl around a few times and drain well. Set aside.

A few minutes before serving, melt the butter in a small saucepan. Add the barberries and swirl around for a couple of minutes or until they are puffed up.

When the rice is done, place a few heaped tablespoons in a small bowl and mix with the saffron. Transfer half of the remaining rice to a platter. Cover with one half of the barberries and one half of the saffron rice. Repeat with the rest of the plain rice, the remaining saffron rice and the rest of the barberries. Sprinkle a few pistachio slivers on top. You can pour more melted butter on top if you wish.

Take out the crispy rice (or other tahdīg) from the bottom of the pot. Break into small pieces and serve with the rice.

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