Persian saffron rice

Ingredients

2 cups of cooked basmati rice

1/2 cup cranberries

2 tablespoons of butter

2 teaspoons of rose water

1 teaspoon saffron

2 tablespoons of warm water

1 cup of yogurt

1/2 cup of oil

3 egg yolks

Salt, to taste

 

How to prepare

Melt the butter in a pot over medium heat. Add the cranberries and cook for one minute. Remove the mixture from the heat, then add the rose water.

Soak saffron in warm water for 10 minutes.

Mix the milk, eggs, oil, saffron water and salt. Add rice and stir well.

Pour half of the rice into a greased glass oven tray, then spread 1/3 of the cranberry mixture. Add the remaining rice and then 1/3 of the cranberry mixture. Cover with aluminum foil and place in the preheated oven for an hour and a quarter, until the rice is golden brown.

Invert the rice into a serving dish and serve hot with the rest of the cranberries.