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Zereshk Polo, Persian Barberry Rice

Posted on 2011-11-27
Zereshk Polo, Persian Barberry Rice
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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 half of 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 small bowl mix 10-12 tablespoons of cooked rice with remaining of dissolved saffron.

Zereshk Polo, Persian Barberry Rice

Pour the barberry mixture over the saffron rice. Add the slivered pistachios, mix well.

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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