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1. Wash & soak the rice in cold salted water for 1 hour. Fill a medium pot halfway with water & bring to boil. Drain & rinse the rice & add to the boiling water (approx 4 ½ cups) & cook until just tender but still undercooked. Drain the par–cooked rice.

2. Once the rice is prepared, in a separate small pot, heat ¼ cup olive oil over high heat Place the round of Lebanese flatbread onto the base of the pot, then cover with rice. Cover the pot with a tea-towel-wrapped lid & cook for 1 minute on high heat, then reduce heat to low & cook for a further 20 minutes. This method will make the bread crispy, known as “tahdig”.

3. Heat 1 tablespoon of olive oil in a separate pan over low heat & gently fry barberries & pistachios for 2 minutes. Take care not to burn the barberries. Set aside to cool.

4. Grind saffron with a little sugar in a mortar & pestle. Transfer to a cup & dissolve with a little boiling water.

5. Once rice is cooked, combine ⅓ of it in a separate bowl with the dissolved saffron. Transfer remaining rice onto a serving platter, top with saffron rice, then scatter with barberries & pistachios.

6. Remove crispy flatbread round from pot & break or slice into pieces. Serve alongside rice.

Cook’s Notes:
Barberries can be found in most Persian, Indian, or Middle Eastern supermarkets or specialty nut shops.