Crispy Saffron Rice Tahdig with Chicken Liver and Barberry Onion Topping

Cooking instructions

1. basmati ricewaterkosher salt
   Rinse the rice until the water runs mostly clear. Add rice, water, and 1/2 teaspoon salt to a small pot. Bring to a boil, then reduce to low, cover, and cook 12 minutes. Turn off heat and rest 5 minutes.
2. basmati ricewaterolive oilsaffron threads
   Stir bloomed saffron water into the cooked rice. Press rice firmly back into the pot in an even layer. Drizzle 1 tablespoon olive oil around the edges and over the rice surface. Cover and cook on low heat until a deep golden crust forms, 15 to 20 minutes.
3. wateryellow onionbarberries
   While the crust forms, rinse barberries and soak in warm water 5 minutes; drain well. Thinly slice the onion.
4. olive oilyellow onionkosher salt
   Heat remaining 1 teaspoon olive oil in a skillet over medium-high. Saute onion with a pinch of salt until golden, 6 to 8 minutes.
5. chicken liversbarberriesground turmericblack pepper
   Add chicken livers, black pepper, and ground turmeric. Cook, stirring, until browned and just cooked through, 4 to 6 minutes. Add barberries and cook 1 minute more to warm through.
6. basmati ricechicken liversyellow onionbarberries
   To unmold, run a spatula around the rice edge and invert onto a plate (or scoop out carefully, keeping the crust intact). Top with the liver, onion, and barberries.