Rice with barberries

Name: Rice with barberries
Total time: 1 h
Yield: 4 people
Ingredients: 300 g basmati rice; 60 g dried barberries; 2 tbsp butter; 1 tbsp sugar; 1 large onion, in thin rings; 1 pinch of saffron, dissolved in 2 tbsp warm water (optional); salt; toasted pistachios or almonds to garnish

Updated on 9 October 2026

Makes: 4 people
Time: 1 hr
From: Barberry

Ingredients

300 g basmati rice
60 g dried barberries
2 tbsp butter
1 tbsp sugar
1 large onion, in thin rings
1 pinch of saffron, dissolved in 2 tbsp warm water (optional)
salt
toasted pistachios or almonds to garnish

Method

Rinse the rice until the water runs clear and soak it for 30 minutes in cold water.
Boil the rice for 6–8 minutes in plenty of salted water, until almost cooked, and drain well.
Melt 1 tbsp butter in the pan, return the rice and poke a few holes down to the bottom with the handle of a spoon. Put a tea towel under the lid and steam the rice for 25 minutes over a very low heat.
Meanwhile, soak the dried barberries in cold water for 10 minutes and drain them.
Fry the onion golden in the rest of the butter, add the berries and sugar and fry for another 1–2 minutes, until the berries glisten. Do not fry them any longer, or they turn bitter.
Mix a few spoonfuls of rice with the saffron water for colour.
Layer the rice and the berry mixture on a dish and garnish with the nuts.

Storing: Best eaten on the day. Do not leave the rice out for more than an hour; put leftovers in the fridge quickly, keep them for 2 days at most and reheat them thoroughly.