1/4 teaspoon saffron (soaked in 2 tablespoons hot water for 10 minutes)
1/3 cup roasted shelled pistachios (or slivered almonds or pecans)
Steps
Wash the basmati rice thoroughly and soak in water for 30 minutes. If you have time, soak for up to 2 hours.
Heat the ghee or butter over medium heat in a 10-inch skillet. Add the onions and sauté for 3–4 minutes until they turn translucent.
Add the turmeric, sumac powder, cranberries, and salt. Cook for 1 minute, then add the sugar and 2 tablespoons of water. Allow to cook for 3 minutes or until the cranberries soak up all the liquid. Remove from heat.
Fill a large pot with water and bring to a boil. Add a palmful of salt and 2 tablespoons of vinegar to the boiling water.
Drain the soaked rice and add it to the boiling water. Cook for 6–8 minutes until al dente. Drain the rice and rinse under cold running water to stop further cooking.
Pour the olive oil into the base of the same pot. Add the drained rice and pour the saffron water over the rice evenly.
Top with the cranberry mixture and pistachios. Wrap the lid of the pot with a thin kitchen towel and cover the pot. This helps build steam to cook the rice through.
Cook the rice on high for 3 minutes, then turn the heat down to super-low and continue to cook for 10 more minutes.
Turn off the heat and let the rice sit for 5 minutes before serving.
