Persian Jeweled Cauliflower Rice

Method

1. Dissolve a pinch of saffron in 2 tablespoons of warm water and allow it to bloom for at least 10 minutes until the liquid turns a deep golden hue.
2. Toast the almonds and pistachios in a dry skillet over medium heat for 4 to 5 minutes, stirring frequently, until fragrant and lightly golden, then set aside.
3. In the same skillet over medium-high heat, sauté the cauliflower rice for 8 to 10 minutes, stirring occasionally, until tender and any excess moisture has evaporated.
4. Pour the bloomed saffron water over the cauliflower rice and stir well to distribute the color and aroma evenly throughout.
5. Add the barberries to the skillet and fold them gently into the saffron-scented cauliflower rice, cooking together for a further 3 to 4 minutes over low heat.
6. Remove the skillet from the heat and fold in the toasted almonds and pistachios, reserving a small handful for garnish.
7. Transfer the jeweled cauliflower rice to a serving platter and scatter the reserved nuts over the top before serving.