Iranian Berry Pulao Recipe with Caramelized Onion & Cranberry
This delightful Iranian Berry Pulao with a burst of sweetness from cranberries and the aromatic depth of caramelized onions is an enchanting dish to serve at any special occasion or as part of a hearty, yet elegant meal. The pairing of fragrant saffron, the sweetness of cranberries, and the rich flavors of ghee make this pulao a true showstopper. Perfect for vegetarians and a brilliant side dish for a larger spread, this recipe is inspired by the traditional Persian rice dishes and has a unique twist with caramelized onions and cranberries.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (washed and soaked) | 1 cup |
| Ghee | 1 tablespoon |
| Onion (thinly sliced) | 1 medium |
| Bay leaf (tej patta) | 1 leaf |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Star anise | 1 whole |
| Cardamom (Elaichi) Pods | 2 pods |
| Cloves (Laung) | 2 whole |
| Salt | To taste |
| Sugar | 1 teaspoon |
| Saffron strands | 1 pinch |
| Hot milk | 2 tablespoons |
| Cranberries (soaked in hot water) | 2 tablespoons |
| Cranberries (for garnish) | 1 tablespoon |
| Caramelized onions | 1/3 cup |
| Roasted cashew nuts | 1 tablespoon |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Cuisine: Parsi, Persian
Course: Lunch
Diet: Vegetarian
Instructions
-
Prepare the Rice:
Begin by washing the rice thoroughly and soaking it in water for about 30 minutes. This step helps to achieve the perfect texture when cooking the rice. -
-
Infuse the Saffron:
In a small bowl, combine the hot milk with saffron strands. Stir gently and let it steep for a few minutes to release its vibrant color and aromatic essence. -
Sautรฉ the Spices and Onions:
In a pressure cooker, heat the ghee over medium-low heat. Once the ghee is warm, add the bay leaf, cinnamon stick, star anise, cardamom pods, and cloves. Let these spices sizzle in the ghee for about 30 seconds, allowing their flavors to infuse the oil.
Add the thinly sliced onions and sautรฉ them until they turn a golden brown color, which will bring out their natural sweetness. -
Cook the Pulao:
Now, add the soaked and drained rice to the pressure cooker. Stir gently to combine with the spices and onions. Add the soaked cranberries, salt, and sugar. Mix well so that the rice is coated with the flavors.
Close the pressure cooker lid and cook the rice for 2 whistles. Once done, turn off the heat and let the pressure release naturally. This ensures the rice cooks perfectly and retains its fluffiness. -
Finishing Touches:
After the pressure has released, gently fluff the rice with a fork to separate the grains. Transfer the cooked rice to a serving bowl.
Drizzle the saffron-infused milk over the rice for a rich color and aroma. Stir in the caramelized onions, then garnish with fresh cranberries and roasted cashew nuts for added texture and flavor. -
Serving Suggestions:
Serve this fragrant Iranian Berry Pulao as a main dish or alongside a protein-based dish like Parsi Salli Murgh (Parsi spiced chicken) for a traditional Parsi meal. Donโt forget to finish off the meal with a sweet touch, such as Parsi Lagan Nu Custard, for a complete dining experience.
This dish brings together the earthy richness of spices, the delicate fragrance of saffron, and the tartness of cranberries, creating an unforgettable flavor profile. The caramelized onions add a layer of sweetness, making this pulao perfect for any festive meal or as a comforting lunch. Enjoy this stunning vegetarian dish, whether you’re celebrating with family or preparing a special dinner!
