Zereshk Polo
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
6 people
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Calories
581 kcal
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Course
Main Course
Zereshk Polo
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Zereshk polo is one of the most emblematic dishes of Persian cuisine, meaning “rice with barberry”.
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Ingredients
- 2 tablespoons salt , more to taste
- 3½ cups basmati rice
- 1 tablespoon coarse salt
- 1 cup dried barberry
- ½ teaspoon saffron threads
- ½ cup melted ghee (or vegetable oil)
- 1 teaspoon sugar
- 1 small onion , sliced
- 3 tablespoons vegetable oil
- 1 teaspoon freshly squeezed lemon juice
- 3 tablespoons Slivered Pistachios , roasted (optional)
- 1 tablespoon dried rose petals (optional)
Equipment
- Mortar and pestle
Instructions
- In a medium skillet, heat the vegetable oil over medium heat and sauté the onion until golden. Set aside.
- Rinse the rice thoroughly in cold water, rubbing it between both hands, drain and repeat the operation twice.
- Fill a large pot with a large quantity of water and add the coarse salt.
- Bring to a boil, add the rice and cook until al dente, about 5 minutes.
- Pour the rice and its water into a large container filled with cold water, then drain it completely and set it aside.
- Soak the barberry in cold water in a colander placed inside a bowl until the berries are rehydrated, about 10 minutes.
- Drain and rinse them thoroughly under cold water. Set aside.
- Using a mortar and pestle, grind the saffron threads into a fine powder.
- In a small bowl, mix the ground saffron with 3 tablespoons (50 ml) of very hot water.
- In a sauté pan, over medium heat, heat 2 tablespoons of ghee (or oil).
- Add barberry and sugar, stirring until berries puff up.
- Taste and add more sugar to sweeten the sour taste (to taste).
- Add 2 tablespoons of water to the saffron and simmer until the liquid is absorbed, about 1 minute.
- Add the fried onions and stir over high heat for a few seconds.
- Remove from the heat. Set aside.
- In a bowl, add about 6 oz. (150 g) of drained rice.
- Add the barberry mixture, lemon juice and remaining saffron water to the remaining rice and mix well. Add pistachios and rose petals (optional).
- Heat the remaining ghee (or oil) in a Dutch oven over medium to high heat.
- Add the plain rice.
- Pile the barberry rice on the plain rice in a pyramid shape. Using the handle of a wooden spoon.
- Drill 5 to 6 holes in the surface of the rice pyramid.
- Cover and steam rice for about 45 minutes or until tender.
- To help develop an evenly browned tahdig (rice crust), rotate the Dutch oven a quarter turn every 5 to 10 minutes.
- To serve, run a spatula around the edge of the rice, lifting gently to check that the tahdig is golden brown.
- Then, unmold the rice in a large serving dish.
- Remove any remaining rice from the bottom of the pot.
- This dish is usually served with fried chicken, giving rise to the dish named zereshk polo ba morgh (morgh means chicken).
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