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A much simpler version of the Persian jeweled rice recipe we usually prepare and equally as delicious. Only note would be to try to find dried barberries to use instead of dried cranberries here. They are pretty easy to source at Arabic markets these days or search online. They are a little more tart and we think they make this even better. (Rinse them well before using.) And we like to mix them up in equal parts with small dice of dried apricots and golden raisins. (1/3C of each) This recipe is easy to cut in half (we did that once) but leftovers are good too.