Persian Rice with Cranberries (Persian Rice Cooker Method)
This recipe for Cranberry Persian Rice, cooked to perfection in your Persian rice cooker, combines the delicate flavors of basmati rice with the sweet-tart burst of cranberries with a beautiful crust
Ingredients
2 cups basmati rice
4 cups water (for rinsing & soaking)
3 tbsp neutral oil (such as vegetable, canola, or sunflower oil)
½ tsp salt
½ cup dried cranberries
2 tbsp butter (optional, for extra flavor)
Directions
Rinse & Soak the Rice: Rinse the basmati rice under cold water until the water runs clear.
Soak it in warm water with ½ tsp salt for 30 minutes. Drain before cooking.
Prepare the Persian Rice Cooker: Add 3 tbsp oil to the bottom of the Persian rice cooker. If you want a richer tahdig, add 2 tbsp butter along with the oil.
Layer the Rice & Cranberries: Spread the drained rice evenly in the rice cooker. Sprinkle the dried cranberries on top. Add 2 ½ cups water (or enough to cover the rice by about 1 inch). Cover and turn on the rice cooker.
Cook Until You Hear the Click: Persian rice cookers automatically switch off when the tahdig is ready (about 45-60 minutes). Once it clicks off, let the rice sit for 10 minutes before opening the lid.
Serve with Tahdig: Flip the rice onto a platter to reveal the golden, crispy tahdig on top.
