Persian Rice with Barberries Zereshk Polow
Transport your taste buds to the heart of Persian culinary tradition with this vibrant and aromatic Persian Rice with Barberries, also known as Zereshk Polow. This beloved dish showcases fluffy basmati rice delicately layered with golden saffron threads and crowned with tart, jewel-like barberries sautéed in butter and sugar for a glossy finish. A signature crispy rice crust, known as tahdig, elevates the recipe with its satisfying crunch. Infused with warm turmeric and optional garnishes like slivered almonds and pistachios, this dish is as visually stunning as it is flavorful. Perfect for celebrations or elegant weeknight dinners, Zereshk Polow brings together authentic ingredients and time-honored techniques for a feast that’s truly unforgettable. Keywords: Persian rice, Zereshk Polow, barberries, saffron rice, tahdig, Persian cuisine.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 cup Barberries (Zereshk)
- 0.5 teaspoons Saffron threads
- 3 tablespoons Hot water
- 3 tablespoons Butter
- 3 tablespoons Vegetable oil
- 2 tablespoons Sugar
- 2 teaspoons Salt
- 1 Onion, finely chopped
- 1 teaspoon Turmeric
- 0.5 cup Chicken or vegetable stock (optional)
- 0.25 cup Slivered almonds (optional garnish)
- 0.25 cup Pistachios (optional garnish)
Instructions
Wash the basmati rice in cold water until the water runs clear, then soak it in cold water with 1 teaspoon of salt for 30 minutes. Drain before cooking.
In a small bowl, steep the saffron threads in 3 tablespoons of hot water. Set aside to release their color and aroma.
Rinse the barberries under cold water to remove any dirt or grit, then soak them in cold water for 10 minutes. Drain and set aside.
In a large pot, bring 8 cups of water to a boil. Add 1 teaspoon of salt and the drained rice. Cook for 5-7 minutes or until the rice is slightly tender but not fully cooked (al dente). Drain the rice and rinse it with cold water to stop cooking. Set aside.
In a large nonstick pot, heat 2 tablespoons of vegetable oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook for 5 minutes until softened and translucent.
Add the turmeric and stir for 1 minute until fragrant. If using chicken or vegetable stock, stir it in at this point.
Reduce the heat to low and begin layering the rice into the pot. Start with a layer of rice, followed by a drizzle of saffron water. Continue layering until all the rice is in the pot, reserving a bit of saffron water for garnish.
Using the handle of a spoon, poke a few holes in the rice to allow steam to escape. Place a clean kitchen towel or paper towel over the pot, then cover with a lid to trap the steam.
Cook the rice on low heat for 20-25 minutes to allow the bottom to develop a crispy golden crust, known as tahdig.
Meanwhile, in a small skillet, melt the remaining butter over medium heat. Add the drained barberries and gently sauté for 2 minutes. Sprinkle the sugar over the barberries and stir for another minute until glossy. Remove from heat and set aside.
Once the rice is cooked, carefully invert the pot onto a serving platter to reveal the tahdig. Alternatively, spoon the rice onto a platter and garnish with pieces of tahdig.
Top the rice with the sautéed barberries and saffron water. For an optional garnish, sprinkle slivered almonds and pistachios over the top.
Serve immediately and enjoy your Persian Rice with Barberries (Zereshk Polow).
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 26.3 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 5389 mg | 234% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 71.0 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1255 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
