### TranslatedIngredients: 1 cup Rice - washed and soaked,1 tablespoon Ghee,1 Onion - thinly sliced,1 Bay leaf (tej patta),1 inch Cinnamon Stick (Dalchini),1 Star anise,1 Cardamom (Elaichi) Pods/Seeds,2 Cloves (Laung),Salt - to taste,1 teaspoon Sugar,1 pinch Saffron strands,2 tablespoons Milk - hot,2 tablespoons Cranberries - soaked in hot water,1 tablespoon Cranberries,1/3 cup Caramelized onions - to garnish,1 tablespoon Cashew nuts - roasted ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 3 ### Cuisine: Parsi Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: 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.  
