Baked Rice with Barberries

Ingredients:

3 cups long-grain white rice

2 tbsp. kosher salt, plus more to taste 1 1/2 cups plain yogurt

1/2 cup canola oil, plus more

1/2 tsp. crushed saffron

4 egg yolks

3 tbsp. unsalted butter

3/4 cup barberries or dried cranberries 1/2 cup currants

2 tbsp. sugar

1 tbsp. rose water

Instructions:

Rinse rice in a strainer under running water until water runs clear. Transfer to a bowl with 2 tbsp. salt, cover with water, and soak for 2 hours; drain. Boil 6 cups water in a 4-qt. saucepan over high heat. Add rice; cook until it begins to rise to the surface, about 12 minutes. Drain and rinse until water runs clear.

Heat oven to 350 degrees. Transfer rice to a bowl; stir in yogurt, oil, saffron, yolks, and salt. Pour rice mixture into a greased 9” x 13” baking dish; smooth top and cover with foil. Bake rice until a golden-brown crust forms on bottom, about 1 hour, 45 minutes. Uncover, and run a knife between rice and dish to loosen crust; place a platter over dish and invert. Cut rice into squares.

Heat butter in a 10” skillet over medium-high heat. Add barberries, currants, and sugar; cook until hot. Add rose water; cook for 1 minute; remove from heat. Garnish rice with berries and currants.