Minced Chicken Kebabs with Persian Saffron Cranberry Rice

Ingredients:

– 2 cups long grain basmati rice
– 5 cups water for boiling
– 2 tbsp butter
– Salt to taste
– 1/4 cup cranberries
– 1 tbsp oil
– 8 whole black peppercorns
– 1 bay leaf
– 2 cinnamon sticks
– 3 cloves
– 1 black cardamom
– 10 saffron strands + 1/2 cup hot water

Method:

1. Rinse the rice with water until the water comes clear. Soak in water for 1 hour.
2. Bloom the saffron in hot water for 20 minutes.
3. In a skillet, add oil and sauté the aromatics (peppercorns, bay leaf, black cardamom, cloves) for 30 seconds or until fragrant.
4. Add water to the skillet , and let it boil. Add salt.
5. Add the rice to the boiling water and cook for 10-15 minutes or until 3/4 cooked.
6. Strain the remaining water from the pot and add butter and saffron water on top of the rice.
7. Turn the heat to the lowest setting, cover, and cook for 20 minutes.
8. Turn the heat off and leave the rice, covered and undisturbed, for 5 more minutes.
9. Remove the bay leaf, fluff the rice with a fork, and serve.