Persian Rice with Barberries (Zereshk Polow)

Time

Prep 60 min · Cook 70 min · 130 min total

Difficulty

medium

1. 1

   Wash rice several times until water runs clear. Soak rice with salt to taste for at least an hour.

2. 2

   Bring a pot of water to a boil add salt to taste and add drained rice. Once boiling, cook 10 minutes.

   10 min
3. 3

   While the rice cooks, gently scoop the rice from the bottom of the pot and bring to the surface and release. Do this step several times.

4. 4

   Place a colander in the sink. You will want to choose a colander where the holes are small so that the rice won’t escape.

5. 5

   Check the rice to make sure it is cooked. It should be soft and cooked but not mushy. Drain rice in colander.

6. 6

   Rinse with cold water to stop the cooking process. Rinse barberries after soaking. In a skillet melt 1 tablespoon of butter then add the barberries. Add the sugar and give it a nice stir so that the barberries are coated with butter and sugar.

7. 7

   You will see that they will start to plump up! Add 1 tablespoon saffron water and let the barberries absorb the liquid for about one minute. Remove from heat.

8. 8

   Melt remaining butter in a heavy pot, stir in a 1/2 tbs saffron water and a couple large spoons of rice. Pat down somewhat. This will for the tahdig crust.

9. 9

   Sprinkle advieh and top with some barberry mixture. Repeat layers until the last layer is rice, reserving about 1/4 of a cup of barberries for garnish.

10. 10

    Create 3-4 holes in the rice with the bottom of your spoon. Cover and cook on medium-high 10 minutes or until crust would be formed but not burnt.

    10 min
11. 11

    Melt 1 tbs of butter and mix with 1/2 tablespoon of Saffron water and 1 tablespoon of water. Pour all over rice.

12. 12

    Cover tightly and cook 1 hour on low. Serve rice in a platter and top with the reserved barberries serve with for a delicious combination.

    60 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.