Parboiled Rice:

• 2c/360g Rice
• 1tbsp salt
• 3 litres/3quarts/12c/96oz water

Barberries

• 1/2 c barberries/tart dried cherries
• 2 tbsp/30g unsalted butter
• 1 1/2 tsp rose water

Saffron rice

• 1 tsp saffron threads
• 2 tbsp warm water (for threads)
• 1c/250g plain yogurt
• 1/2c/125ml oil, neutral (or butter)
• 3 egg yolks
• 3/4 tsp salt

1. Parboil rice (boil in water ~5-7 min, just until no longer crunchy), leave to steam dry 5 min
2. Melt butter in small pan, cook barberries 1 1/2 min until plump up
3. Remove from heat and stir into rose water
4. Preheat oven to 200c/390f (standard) or 180c/350 (fan)
5. Lightly grease baking dish with oil
6. let saffron steep for 10 min
7. Mix yogurt, egg, oil, saffron water, and salt in large bowl
8. Add rice, stir well
9. Pour half of rice into dish, smooth surface, top aàq. bake 60-80 min until crust is deep golden
10. rest for 10 min, remove foil, flip
11. Scatter surface with remaining barberries

https://www.recipetineats.com/persian-saffron-rice-tachin/