Directions

• Cook rice according to package directions.
• Clean barberries- Place berries in a medium bowl with water. Most berries will float to the top. Let them sit for a couple of minutes. Using your hand, scoop a handful of berries off the top of the water and put them in a fine mesh strainer. Repeat until all berries are transferred to the strainer. Run berries under water, in the strainer. As you rinse, look carefully for any leaves, large pieces of soil or rocks in the berries. Lay berries in a single layer on a paper towel to dry. Inspect berries once more. Set aside while preparing the rest.
• With a mortar and pestle (or a small bowl and the back of a spoon) crush a pinch-full of saffron, so that it is almost a powder. Add to the saffron powder, 1 Tbsp. water. Set aside for later.
• Combine onion and butter in a large fry pan over medium-low heat. Cook, stirring frequently until onions are almost caramelized, or a light golden brown (approximately 15 minutes).
• Add to the onions, the almonds, sugar and salt. Turn heat up to medium and cook for about 5-8 more minutes, stirring often. Add barberries (or cranberries), orange peel/zest and saffron water. Cook and stir for 5 additional minutes.
• Pour cooked rice into a large serving bowl. Top rice with barberry pilaf mixture.
• Serve.