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Zereshk Polo, Persian Barberry Rice

Posted on 2011-11-27
Zereshk Polo, Persian Barberry Rice

Zereshk Polo or Persian Barberry Rice is one of the popular and delicious Iranian rice dishes. Serve it with Cooked Chicken.

Yield: Serves 4

  • 2 cups uncooked basmati rice (I used this brand: Saleem Caravan, Super Golden Basmati Rice)
  • 1 cup dried barberries (also known as Zereshk, you can find at any Iranian store)
  • 4 tablespoons sugar (you can add more, depends on your taste)
  • 1/4 cup butter
  • 1/2 teaspoon ground saffron
  • pinch of ground cinnamon
  • salt
  • 3 tablespoons slivered pistachios

Dissolve ground saffron in 1/2 cup of boiling water and set aside (click for How to Use Saffron).

Pick over the dried barberries (zereshk) and remove any stones. Then wash and drain. In a small pot, melt the butter over medium-low heat. Add the barberries and saute for 1 minute. Add the sugar, cinnamon, and salt, and saute for 1 minute. Add the dissolved saffron and cook for 3-5 minutes. Set the barberry mixture aside.

Meanwhile, prepare the plain rice (click for Persian Rice recipe). When rice is ready, in a large bowl mix 1 1/2 cups of cooked rice with the barberry mixture. Add the slivered pistachios and stir.

Zereshk Polo, Persian Barberry Rice

To serve, place a layer of plain rice on a serving dish then a layer of barberry-rice mixture. Repeat the layers and serve with Cooked Chicken.

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Zereshk Polo, Persian Barberry Rice
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