Saffron Rice

Directions

1. 1
   Wash the rice, then soak in a mixture of 2 cups water and 1/2 teaspoon salt, for 3 hours.
2. 2
   In a medium saucepan, melt the butter over medium low heat, add cinnamon, cardamom, and black peppercorns; saute until fragrant, about 4 minutes.
3. 3
   Drain the rice, add to saucepan, stir to coat; increase heat to medium high.
4. 4
   Stir in pistachios and/or barberries, if using; add enough water to cover rice by 1/2 inch and season with 1/2 teaspoon salt.
5. 5
   Stick with me here, cut a piece of parchment paper to cover water surface, place lid on pan and bring to a boil; reduce heat and simmer for 5 minutes.
6. 6
   Lift lid, remove parchment paper, and drizzle rice with saffron water; replace paper and lid and cook until water is absorbed and rice is tender, 4 to 5 minutes.
7. 7
   Meanwhile, whisk together the yogurt with the crushed garlic, 1/8 teaspoon salt, and a pinch of pepper, or to taste.
8. 8
   Serve rice with caramelized onions sprinkled over top, and the seasoned yogurt on the side.
9. 9
   NOTE: To make caramelized crispy onions, peel and halve an onion, and slice each half thinly.
10. 10
    Slowly fry the onion in about 1 cup oil in a large saucepan or frying pan over medium heat, stirring occasionally, until the onion turns a rich mahogany color.
11. 11
    Strain on paper towels.
12. 12
    The oil, now infused with the onion flavor, can be saved for other uses.