Persian Rice Garnish by Deserkade Sh

Ingredients

• 4 medium carrots, julienned
• 3 medium potatoes, julienned
• 3 medium onions, thinly sliced
• 1/2 cup barberries (zereshk)
• 3 tbsp pistachio slivers
• 4 tbsp vegetable oil (for frying)

Instructions

1. Peel and julienne the carrots and potatoes into thin, matchstick-sized strips until ready to serve.
2. Heat 2 tablespoons of oil in a pan over medium heat and sauté the onions until golden brown and crispy, about 8-10 minutes; remove and set aside.
3. In the same pan, add another tablespoon of oil and fry the julienned potatoes until golden and crisp, about 7-8 minutes; remove and set aside.
4. Add the remaining oil to the pan and sauté the julienned carrots until softened and slightly caramelized, about 5-6 minutes.
5. Add the barberries to the pan with the carrots and cook for 1 minute until they plump up.
6. Combine all fried components in a serving bowl and top with the pistachio slivers before garnishing your rice until ready to serve.