Step 1

Soak cranberries in lukewarm water for about 10 minutes to plump. Drain.

Step 2

In a wok or medium skillet on medium-high, heat coconut oil and stir in cranberries and pine nuts. Add turmeric, asafetida, saffron, sugar and salt, and reduce heat to low; cook 7 minutes. Add rice and stir until evenly coated; serve immediately.