Zereshk Polo with Saffron Tofu

Rinse the basmati rice in a fine-mesh strainer until the water runs mostly clear. Crush the saffron threads in a small bowl, stir in 3 tablespoons boiling water, and steep while you pat the tofu dry, cut it into 3/4-inch cubes, and thinly slice the yellow onion.

In the saucepan, combine the rinsed rice, 2 cups water, 1 tablespoon olive oil, and 1 teaspoon salt. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes; remove from heat and let stand covered for 10 minutes. While the rice cooks and rests, prepare the tofu, onion, and cranberries in steps 3 through 6.

Toss the tofu with the saffron water, turmeric, black pepper, and 1/4 teaspoon salt. Let it sit for 5 minutes, then sprinkle with cornstarch and toss gently to coat.

Heat 2 tablespoons olive oil in the skillet over medium-high heat. Add the tofu in one layer and cook until golden, turning occasionally, for 8 to 10 minutes; transfer to a plate.

Add the remaining 1 tablespoon olive oil to the skillet. Add the onion and remaining 1/4 teaspoon salt, then cook until softened and golden, about 8 minutes.

Stir in the dried cranberries and sugar, then cook for 1 to 2 minutes until the cranberries look glossy and slightly plumped. Add the tofu back to the skillet and warm through for 1 minute.

Fluff the rice with a fork, fold in half of the onion-cranberry mixture, and spoon the remaining mixture with the saffron tofu over the top. Serve hot and fragrant.