A flavorful dish made with long grain basmati rice, saffron, and dried cranberries, perfect for any meal. The rice is cooked with aromatic spices and finished with butter and saffron water to enhance its taste.
1: Rinse the rice with water until the water comes clear and soak in water for 1 hour.
2: Bloom the saffron in hot water for 20 minutes.
3: In a skillet, add oil and sauté the aromatics (peppercorns, bay leaf, black cardamom, cloves) for 30 seconds or until fragrant.
4: Add water to the skillet and let it boil; add salt.
5: Add the rice to the boiling water and cook for 10-15 minutes or until 3/4 cooked.
6: Strain the remaining water from the pot and add butter and saffron water on top of the rice.
7: Turn the heat to the lowest setting, cover, and cook for 15 minutes.
8: Turn the heat off and leave the rice, covered and undisturbed, for 5 more minutes.
9: Remove the bay leaf, fluff the rice with a fork, garnish with cranberries and enjoy.
