Ingredients: cup Rice - washed and soaked, tablespoon Ghee, Onion - thinly sliced, Bay leaf (tej patta), inch Cinnamon Stick (Dalchini), Star anise, Cardamom (Elaichi) Pods/Seeds, Cloves (Laung), - to taste, teaspoon Sugar, pinch Saffron strands, tablespoons Milk - hot, tablespoons Cranberries - soaked in hot water, tablespoon Cranberries, cup Caramelized onions - to garnish, tablespoon Cashew nuts - roasted, Vegetarian diet
Instructions: To begin making the Iranian Berry Pulao Recipe, wash and soak the rice in water for 30 minutes. In a bowl, combine the hot milk along  with saffron strands, and allow it to release its flavour. In a pressure cooker, heat ghee on medium-low heat, add the bay leaf, cardamom, cinnamon stick, cloves, star anise and let it sizzle. Next add the onions, saute until it turns into a light brown colour.  At this stage add the drained and wash rice, drained cranberries, salt and sugar.  Close the pressure cooker and pressure cook the Iranian Berry Pulao  for 2 whistles. Turn off the flame. Allow the pressure to release naturally.Transfer the Iranian Berry Pulao into a serving bowl, stir in the caramelized onions, drizzle the saffron milk, top with cranberries and roasted cashew nuts. Serve Iranian Berry Pulao Recipe along with Parsi Salli Murgh  for a simple Parsi meal and finish of with a dessert of Parsi Lagan Nu Custard Recipe.