Zereshk Polo - Persian Barberry Rice (Authentic with Mums Tips)
Zereshk Polo is a Persian barberry rice dish and a staple dish in our cuisine. It's been a personal favorite since childhood, here I'll show you how easy it is to make!
Servings: 6
Calories: 390kcal
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Ingredients
- 2 cups white basmati rice
- ¾ cup dried barberries
- 1.5oz / 45g white sugar
- ½ teaspoon ground saffron - or a good pinch of saffron threads
- 6-8 cups water
- 2 teaspoons salt
- 2-3 tablespoons extra virgin olive oil
- Garnish with slivered pistachios and almonds
- Serve with Persian chickpea stew or saffron chicken stew
Instructions
- Add the basmati rice to a non-stick cooking pot and wash several times under a running tap (approximately 4 - 5 times) until the water runs clear and isn't misty
- Fill the pot with clean water (about 6-8 cups) and add the salt. Simmer over medium-high heat for 10–12 minutes to parboil and partially cook the rice - keep an eye on it so it doesn't overcookIf there is white foam on the top of the water, carefully spoon it out and disregard
- Whilst the rice is boiling, use a mortar and pestle and grind the saffron threads into a powder consistency
- Add about ½ teaspoon or more of the ground saffron to a small glass jar or ramekin. Pour over a few tablespoons of boiling water and allow it to infuse to create a lovely saffron water
- When the grains of rice are al dente, drain through a colander or fine mesh sieve. Carefully rinse under cold water. Don't have the water pressure too high
- To make the saffron tahdig, add a few ladels of the par boiled rice to a bowl. Drizzle over some of the saffron water and stir together - the rice should be lovely and yellow
- Add 2 tablespoons of olive oil to the bottom of the same non-stick pot. Add the saffron rice and gently level it out to an even layer
- Pour in the remaining rice and use the handle of a wooden spoon or tablespoon to make holes into the rice down to the bottom of the pot. These will act as air pockets
- Wrap the lid with a clean kitchen towel, add a splash of water to the pot and place the lid on. Cook on the lowest heat for 45 minutesIf serving with chickpea stew or saffron chicken, prepare this now
- While the rice is cooking, place the barberries in a colander and rinse under cold water. Add them to a pan with 1 tablespoon of olive oil, sugar and a drizzle of the saffron water
- Allow them to simmer over a low heat for 3-5 minutes, stirring frequently so the sugar melts and the barberries soften and become plump and juicy. If needed add a splash of water to ensure they don't burn
- When the rice is ready, remove the lid and place a large dish or serving platter over the pot. Gently flip the pot upside down, then carefully lift the pot and reveal your beautiful Persian rice with crispy saffron tahdig
- Remove the tahdig and sprinkle the top of the rice with a layer of the cooked barberries then garnish with slivered pistachios and almondsEnjoy your Zereshk polo alongside chickpea stew or chicken, shirazi salad and a piece of tahdig!
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Nutrition
Calories: 390kcal | Carbohydrates: 76g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 403mg | Potassium: 71mg | Fiber: 1g | Sugar: 8g | Vitamin A: 0.04IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mg