By: Setraeh Kiumarsi
3 medium carrots
2 medium onions
3 bunches of green onion
1cup of rice
3 tablespoons of barberry
3 tablespoons of pumpkin seeds
½ of a medium lemon
Spice mixture: Saffron, turmeric, coriander, and rock salt
Pour 1 cup of rice in a pot. Wash and rinse it 2-3 times. Then soak the rice in water with ½ tablespoon of rock salt for 30-60 minutes. Chop the onions in to small pieces. Take a pan; pour some olive oil in it. Add the mixture of spices to it. Let the oil and spices heat together. After that, add the chopped onions, put the lid on, lower the heat, and let them caramelize.
Chop the carrots and green onions into small pieces and add them to the pan. Add the spice mixture to them as well. Wash and rinse the barberries and add them to the pan. Add the pumpkin seeds as well. Fill half a cup with hot water, add 1-2 pinches of saffron to it and let it rest for a couple of minutes; then add the lemon juice to it. Add this juice to the pan; let the ingredients simmer in this juice until all the juice is evaporated. Now drain the soaked rice, add boiling water to the pot (the water level should be ½ inch above the rice level). Simmer the rice for about five minutes. After about five minutes check the rice; it should be half cooked (not too hard and not too tender). If you felt that the rice is almost tender, drain the rice and rinse it with cold water. Slowly mix the rice with the ingredients in the pan.
Now pour 1-2 tablespoons of olive oil in a pot and add the mixed rice to it. Wrap the lid with a towel and put it on the pot. Let the pot rest on the medium heat for 20-30 minutes.
You can have this rice with a vegetable stew or by its own.