This ‘stuffing’ is loosely based around a Persian polow, a regal rice dish typically served at celebrations.
Laced with butter and saffron, it is fragrant and full of fruit and nuts and may be used as a stuffing for turkey, chicken, lamb or even fish and vegetables or simply served as a side dish.
Note: Pomegranate molasses may also be used as a glaze.
Soak barberries in cold water for 20 minutes and place saffron in warm chicken stock and set aside.
Cook rice until al dente, drain and reserve.
Soften onion and garlic in olive oil and butter and add rice, carrot, cinnamon stick, chicken stock and saffron and cook gently until stock is absorbed.
Remove from heat and stir in orange zest and juice, orange blossom water and pomegranate molasses. Season to taste.
Add chopped pistachios, slivered almonds, diced apple and soaked barberries.
Set aside to cool.