Persian Rice With Barberries (Zereshk Polow)

"This is delicious rice! I adore the barberries in this. This is excellent served with Recipe#427545 or you can add some cooked chicken as you layer the rice. "There are a couple of different ways to make Zereshk Polow. Some folks layer the rice with zereshk (barberries) and steam them together while others simply make a chelow and add the zereshk on top. Personally, I am a fan of the first method as I think that the polow as a whole tastes better. With this said the zereshk changes color in the steaming process and goes from a gorgeous bright ruby red color to a dull brownish color. So at some point I came up with an idea where I hold on to a little bit of the zereshk and sprinkle it on top of the rice when it’s time to serve it." Modified from a recipe found on http://mypersiankitchen.com"
 
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photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
Ready In:
2hrs 10mins
Ingredients:
8
Serves:
2-3
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ingredients

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directions

  • Wash rice several times until water runs clear.
  • Soak rice with salt to taste for at least an hour.
  • Bring a pot of water to a boil add salt to taste and add drained rice.
  • Once boiling, cook 10 minutes.
  • 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. NOTE: Do not stir.
  • 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.
  • Check the rice to make sure it is cooked. It should be soft and cooked but not mushy. Drain rice in colander.
  • Rinse with cold water to stop the cooking process.
  • Pick over the barberries and remove any stones you may find and then soak in water for 5-10 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Melt 1 tbs of butter and mix with 1/2 tablespoon of Saffron water and 1 tablespoon of water. Pour all over rice.
  • Cover tightly and cook 1 hour on low.
  • Serve rice in a platter and top with the reserved barberries serve with Recipe#427545 for a delicious combination.
  • Enjoy!

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Reviews

  1. This recipe is time consuming (mostly passive time thank goodness) and there are many steps to follow. However, if you follow the directions carefully you'll have a truly magical dish for center stage on your dining table. I cannot get Persian rice here which is really unfortunate. Basmati rice was substituted but I am wondering if maybe a medium grain rice is better...? A non-stick pan is ideal to avoid the rice sticking to the bottom. To serve, I placed a serving platter over the top of the pan then carefully (very carefully I must stress!) inverted. Used the recommended advieh recipe you suggested, too. Don't skip any steps and don't omit any ingredients. To accompany baked fish, Recipe #126693 and Recipe #433841. Thank you very much, UmmBinat for sharing this recipe! Reviewed for NA*ME tag and Veg Tag/March.
     
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