Serves 8

From The Persian Food Cookbook by Reyna Simnegar
4 cups basmati rice
6 cups water
½ cup chicken consommé powder
1 stick margarine, cut into pieces
1 cup craisins
½ teaspoon ground saffron
½ teaspoon turmeric
1 teaspoon salt

Preheat oven to 350 degrees.
Spread rice in the bottom of the pan. Add water, chicken consommé, margarine, craisins, saffron, turmeric, and salt. Stir together and cover with foil.
Bake for 1-½ hours or until rice is tender and water has evaporated.
Fluff rice with a fork and serve on a shallow platter, mounding rice into a pyramid.