Cranberry pulao

Wash the basmati rice several times until the water runs clear.

Soak the rice in water 30 minutes, then drain immediately.

Coarsely grind saffron with 1 tbsp sugar in a mortar (or crush in a bowl with the back of a spoon). Add 3 tbsp hot milk and let it sit; the longer it sits the deeper the color.

Rinse the dried cranberries a few times, soak 20 minutes, drain and pat dry.

Warm 2 tbsp oil in a pan over medium heat and fry a few cashews until golden brown, not dark or they turn bitter; remove to a bowl.

Fry the onions until just golden, then on medium-low until reddish, not too dark.

Add the dried cranberries and the sugar and stir a few seconds on low heat; take off the heat.

To a pot of boiling water add a bay leaf, cinnamon stick, green cardamoms, cloves, 1 tbsp salt, 1 tsp oil and about 1 tsp white vinegar. Add the rice, turn the heat to high and stir at once so no grains stick.

When it comes to a rolling boil, reduce to medium and taste often until the rice is about three quarters cooked, with a slight chew; about five minutes after the boil here.

Remove the floating whole spices, drain the rice and discard the remaining spices.

Preheat the oven to 325F before cooking the rice.

Working quickly while the rice is hot, brush a medium oven-safe dish with about 1 tbsp melted butter or ghee. Layer half the rice, half the fried onions and berries, half the saffron milk and 1 tbsp butter; repeat.

Cover with a double layer of aluminum foil (a tight lid on top optional) and bake 30 minutes.

Leave covered at least 15 minutes; the longer it sits the fluffier the rice.