Ingredients
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1 Small yellow onion; diced
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1 1/2 Tablespoons of ghee
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1-2 Cloves of garlic; minced
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1 Tablespoon Shiraz spice blend
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2 1/4 Cups filtered water
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1 Tablespoon of salt
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Optional: 2 Tablespoon of bloomed saffron
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Optional topping: A handful of barberries and cashews, and a dash of sugar
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Optional garnish: 2 Tablespoons of parsley; chopped
Directions
In a sauce pan over medium heat, melt ghee, and sauté onion and garlic. Add Shiraz Spice blend and bloom for 10 seconds.
Gentle add rinsed basmati rice, incorporate with the onion and spice mixture, sprinkle salt, pour in water, and saffron.
Cover with lid and cook for 25-30 minutes.
In the meantime, add 1/2 Tablespoon of ghee to a skillet, sauté barberries, cashews, and sugar for couple of minutes.
Open saucepan lid, secure a serving plate on the pan, and flip in one motion to serve the rice and tadig together.
If you wish, you can gently separate the tadig from the rice and rice with barberries, cashews, and garnish with parsley.
Recipe Note
1- You can find barberries in Middle Eastern stores
2- To bloom saffron, add couple of ice cubes to a glass, and add crushed saffron for 20-30 minutes
