For the barberry rice, cook the rice in boiling salted water for about 10 minutes. Then drain through a sieve and rinse with cold water.
Soak the saffron threads in about 5 tablespoons of warm water until the yellow color has nicely dissolved. Color some of the rice with it.
Melt clarified butter in a pot and add the drained rice, stir in the yellow rice. While doing this, pile everything together in a cone shape.
Close the saucepan tightly (wrap the lid with a tea towel if necessary) and steam the rice at the lowest temperature until done. This will create a crust on the bottom, which is very tasty.
Meanwhile, wash the barberries properly and soak them in cold water for a few minutes. Then sauté them in clarified butter.
Stir the stewed barberries into the saffron rice.
Barberry rice tastes great with chicken!
Preparation Tip:
Barberry rice is a Persian dish and there it is called "Zereshk Polo". The crust that is formed on the bottom is a real specialty and is called "Tah dig" in Persia.
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